You are here: Home > Cuisine > Indian Veg Recipes > Rajasthani Food > Rajasthani Sabzi > Mooli ki Sabzi mooli ki sabzi recipe | Rajasthani mooli sabji | healthy mooli aur patte ki bhaji | by Tarla Dalal Winters herald the coming of veggies in dessert-enveloped Rajasthan, and with it come delicacies such as the Mooli ki Sabzi, made of radishes along with their leaves. This delicious duo is perked up with simple but aromatic seeds and spice powders. A pinch of baking soda is essential while cooking the radish and its greens, in order to reduce the cooking time and to retain the bright colour of the greens. 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Drain well and keep aside.Heat the oil in a non-stick kadhai, add the cumin seeds, carom seeds, asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds.Add the cooked radish, turmeric powder, coriander powder, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Serve mooli ki sabzi immediately. Nutrient values (Abbrv) per servingEnergy55 calProtein2.1 gCarbohydrates2.6 gFiber1.5 gFat4 gCholesterol0 mgSodium14.5 mgClick here to view calories for Mooli ki Sabzi Mooli ki Sabzi recipe with step by step photos like mooli ki sabzilike mooli ki sabzi like mooli ki sabzi recipe | Rajasthani mooli sabji | healthy mooli aur patte ki bhaji | then see our collection of Rajasthani sabzis and some recipes we love. gatte ki sabzi recipe | Rajasthani gatte ki sabji | besan ke gatte recipe | dahi aloo recipe | dahi wale aloo ki sabzi | Rajasthani dahi wale aloo | potatoes in yogurt curry | what is mooli ki sabzi made of ?what is mooli ki sabzi made of ? what is mooli ki sabzi made of ? See below image of list of ingredients for mooli ki sabzi. chopping radidh leaveschopping radidh leaves This is what radish leaves look like. They are attached to the mooli. Simply break the radish leaves off from the mooli with your fingers. Remove the radish leaves from the stem with your fingers. Wash the radish leaves. Chop the radish leaves on a chopping board. Put chopped radish leaves in a bowl. cooking mooli, mooli leavescooking mooli, mooli leaves Heat 2 cups of water in a deep non-stick pan. Add 1 1/2 cups chopped radish (mooli). Radishes offer a unique pungent and slightly peppery flavor that forms the base of the sabzi. Radishes have a refreshing crunch that holds well during cooking. Mooli cooks quickly and absorbs the flavors of the spices used in the sabzi. Add 4 cups chopped radish leaves (mooli ke patte). Radish leaves have a slightly bitter, pungent flavor that complements the sweetness of the radish itself. The radish leaves contain more nutrition than its white root. The vitamin A and vitamin C work towards building the immune cells – WBC (white blood cells). Add a pinch of baking soda. Mix well. Cook on a medium flame for 7 minutes, while stirring occasionally. Drain well. Keep aside. making mooli ki sabzimaking mooli ki sabzi Heat 1 tbsp coconut oil or oil in a non-stick kadhai. Use coconut oil for a healthier diet. Add 1/2 tsp cumin seeds (jeera). Add 1/2 tsp carom seeds (ajwain). Add 1/4 tsp asafoetida (hing). Add 2 tsp ginger-green chilli paste. Ginger adds a warm, aromatic flavor that complements the earthy taste of radish. Green chillies introduce a touch of heat and brightness. Sauté on a medium flame for a few seconds. Add the cooked radish and mooli leaves. Add 1/4 tsp turmeric powder (haldi). Add 2 tsp coriander (dhania) powder. Add 1 tsp chilli powder. Add salt to taste. We added xx tsp salt. Mix well. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve immediately. tips for mooli ki sabzitips for mooli ki sabzi