Spicy Mooli ke Patte ki Sabzi | Radish Leaves Stir Fry
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.
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
- Dry roast the cumin, mustard, poppy seeds and green chillies till the poppy seeds change colour.
- Transfer into a chutney grinder attachment and add about 3-4 tbsp of water.
- Set aside for 10 to 15 minutes to allow the poppy seeds to soak a bit.
- Grind into a fine paste.
Getting the Radish and Radish Greens Ready
- Separate the Radish Greens from the Radish.
- Wash and dry the radish greens.
- Chop the radish greens to fine pieces.
- Wash the radish and peel the outer layer.
- Chop the radish into small pieces.
Making the Mooli ke Patte ki Sabzi
- In a kadhai, using a medium flame, heat the oil. If you are using Mustard Oil, see notes.
- Add the hing, ginger and garlic.
- Stir-fry till the garlic turns golden.
- Add the radish pieces and stir-fry for 2-3 minutes.
- Add the ground masala, salt, and 2-3 tbsp water.
- Stir-fry till the masala dries a bit.
- Turn the heat down to low.
- Add the radish greens and mix well.
- Cook for 1-2 minutes till the radish greens wilt.
- Take off the heat. Cover and set aside for 5 minutes.
- Serve warm with hot rotis.
Notes
If you are using mustard oil (as I did):
- Heat the mustard oil to smoking point till it becomes pale in colour.
- Take the Kadhai off the heat, and let the oil cool a bit.
- Now follow the rest of the recipe. :)