Mooli ke Patte ki Sabzi | Recipe by Harpal Singh Sokhi
Spicy Mooli ke Patte ki Sabzi | Radish Leaves Stir Fry
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

I absolutely loved this recipe for Mooli ke Patte ki Sabzi by Chef Harpal Singh Sokhi. It is spicy, has a creaminess from the poppy seeds, and helps temper the pungent taste of the radish.

Course: Accompaniments, Side Dish
Cuisine: Indian Food, Punjabi
Servings: 2 People
Author: Aruna
Ingredients
  • 1 Cup Radish, Finely Chopped
  • 3 Cups Radish Greens, Finely Chopped
For the Masala
  • 1.5 tbsp Poppy Seeds, Khus Khus
  • 1/2 tsp Mustard Seeds, Rai
  • 1/2 tsp Cumin Seeds, Jeera
  • 2-3 Green Chillies
Other Ingredients
  • 1 tbsp Oil Mustard Oil Preferred
  • 1/4 tsp Asafoetida, Hing
  • 2 tsp Finely chopped ginger
  • 2 tsp Crushed Garlic
  • Salt to Taste
  • Water
Instructions
Making the Masala
  1. Dry roast the cumin, mustard, poppy seeds and green chillies till the poppy seeds change colour.

  2. Transfer into a chutney grinder attachment and add about 3-4 tbsp of water.

  3. Set aside for 10 to 15 minutes to allow the poppy seeds to soak a bit.

  4. Grind into a fine paste. 

Getting the Radish and Radish Greens Ready
  1. Separate the Radish Greens from the Radish.

  2. Wash and dry the radish greens.

  3. Chop the radish greens to fine pieces.

  4. Wash the radish and peel the outer layer.

  5. Chop the radish into small pieces.

Making the Mooli ke Patte ki Sabzi
  1. In a kadhai, using a medium flame, heat the oil. If you are using Mustard Oil, see notes.

  2. Add the hing, ginger and garlic.

  3. Stir-fry till the garlic turns golden.

  4. Add the radish pieces and stir-fry for 2-3 minutes.

  5. Add the ground masala, salt, and 2-3 tbsp water.

  6. Stir-fry till the masala dries a bit.

  7. Turn the heat down to low.

  8. Add the radish greens and mix well.

  9. Cook for 1-2 minutes till the radish greens wilt.

  10. Take off the heat. Cover and set aside for 5 minutes.

  11. Serve warm with hot rotis.

Recipe Notes

If you are using mustard oil (as I did):