Radish Leaves Recipe – Authentic Mooli Ka Patta Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Radish Leaves Recipe – Authentic Mooli Ka Patta Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Mooli Ka Patta Stir-Fry. It’s a dish my nani (grandmother) used to make, transforming what many consider a waste product into something truly delicious. Honestly, I didn’t even know radish leaves were edible until I was much older! Now, it’s a regular in my kitchen, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a celebration of using every part of the vegetable. It’s quick, easy, and packed with flavour. Plus, it’s a fantastic way to add some extra greens to your diet. Trust me, once you try this simple stir-fry, you’ll be hooked! It’s a wonderfully rustic dish that truly embodies the spirit of Indian home cooking.

Ingredients

Here’s what you’ll need to make this amazing Mooli Ka Patta Stir-Fry:

• 1 Kg Radish leaves (mooli ka patta)
• 3 tbsp Mustard Oil
• ½ tsp Cumin Seeds
• 2 Green Chillies
• ¼ tsp Turmeric Powder
• ½ tsp Red chilli powder (optional)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Radish Leaves: Look for vibrant green leaves, free from blemishes. Younger leaves are less bitter, but even the slightly older ones work beautifully.
• Mustard Oil: This is key to getting that authentic flavour. Don’t skimp!
• Green Chillies: Adjust the number based on your spice preference. I usually use 2, but sometimes I add a third if I’m feeling brave.
• Red Chilli Powder: This is optional, but adds a lovely depth of colour and a little extra kick. Kashmiri chilli powder is great for colour without too much heat.

Mustard Oil: The Key to Authentic Flavor

Seriously, don’t underestimate the power of mustard oil in this recipe. It has a pungent aroma and a distinctive flavour that really elevates the dish. Heating it to smoking point is crucial – it mellows the sharpness and brings out its nutty undertones. It’s a technique passed down through generations in many Indian households!

Radish Leaves (Mooli Ka Patta): Selecting and Preparing

When choosing radish leaves, look for fresh, crisp leaves. Give them a good rinse to remove any dirt. I like to finely chop them, removing the thicker veins if they feel a bit tough. Don’t worry too much about being perfect – a little bit of texture is nice!

Regional Variations in Radish Leaf Usage

Radish leaves are used in various ways across India. In some regions, they’re added to dals or used to make parathas (stuffed flatbreads). In others, like my family, we prefer this simple stir-fry. It’s a testament to how versatile these often-overlooked greens are!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and finely chop the radish leaves. Set them aside.
2. Now, heat the mustard oil in a pan over medium heat. You’ll know it’s ready when it starts to smoke lightly. Be careful not to overheat it!
3. Add the cumin seeds and let them splutter. This releases their lovely aroma.
4. Next, add the broken red chilli and chopped green chilli. Sauté for about 30 seconds, until fragrant.
5. Add the chopped radish leaves, salt, and turmeric powder. Mix everything well to combine.
6. Cook uncovered on medium heat for 3-4 minutes, stirring occasionally. You want the leaves to wilt and soften.
7. If you’re using it, add the red chilli powder and stir to incorporate.
8. Continue cooking until most of the moisture has evaporated and the leaves are nice and crisp. This is where the magic happens!
9. Serve hot with rice, dal, or chapatis. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Achieving the Perfect Crispness: Don’t overcrowd the pan. If you have a lot of leaves, cook them in batches.
• Working with Mustard Oil: Be patient when heating the oil. It takes a little longer to reach the smoking point, but it’s worth the wait.
• Don’t overcook: You want the leaves to retain a little bit of bite.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: Mild to Spicy: Reduce or omit the green chillies and red chilli powder for a milder flavour.
• Festival Adaptation: Incorporating into a Traditional Thali: This stir-fry is a wonderful addition to a traditional Indian thali, especially during festivals.

Serving Suggestions

This stir-fry is incredibly versatile. It’s fantastic as a side dish with simple rice and dal. My family also loves it with chapatis or roti. Sometimes, I even serve it with a dollop of yogurt to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh! The leaves tend to lose their crispness when stored.

FAQs

Let’s answer some common questions:

What part of the radish plant is used in this recipe?

We’re using the leaves (mooli ka patta) in this recipe. They’re often discarded, but they’re incredibly nutritious and delicious!

Can I use radish roots along with the leaves?

While you can add finely grated radish root, it will change the flavour and texture. I prefer to keep it simple and focus on the leaves.

What if I don’t have mustard oil? Can I substitute it?

While mustard oil is traditional, you can use vegetable oil or sunflower oil as a substitute. However, the flavour won’t be quite the same.

How can I reduce the bitterness of radish leaves?

Younger leaves are less bitter. You can also blanch the leaves for a minute or two before stir-frying to reduce bitterness.

How long does this stir-fry stay fresh?

It’s best enjoyed immediately, but leftovers will keep in the fridge for up to 2 days.