Mooli ki Subzi
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 102 cookbooks
This recipe has been viewed 78545 times
Winters herald the coming of veggies in dessert-enveloped Rajasthan, and with it come delicacies such as the Mooli ki Subzi, 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.
- Heat 2 cups of water in a deep non-stick pan, add the radish, radish leaves and baking soda, mix well and cook on a medium flame for 7 minutes, while stirring occasionally. 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 immediately.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.