Radish Leaves Recipe – Authentic Indian Mooli Bhaji with Mustard Oil

Last Updated on 2 months by Neha Deshmukh

Radish Leaves Recipe – Authentic Indian Mooli Bhaji with Mustard Oil

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Mooli Bhaji, or radish leaves stir-fry. It’s a simple dish, but bursting with flavour, and a fantastic way to use every part of the radish. Honestly, for years I used to toss the leaves! Then my nani (grandmother) showed me how delicious they could be, and now it’s a regular in our kitchen. You won’t believe how good this is with a simple roti and dal.

Why You’ll Love This Recipe

This Mooli Bhaji is more than just a recipe; it’s a celebration of resourceful cooking. It’s quick, easy, and incredibly flavorful. Plus, it’s a fantastic way to reduce food waste! It’s a comforting, home-style dish that’s perfect for a weeknight meal. You’ll love how the slightly peppery radish leaves pair with the warmth of the spices and the distinct flavour of mustard oil.

Ingredients

Here’s what you’ll need to make this delicious Mooli Bhaji:

• 2 cups radish, finely chopped
• 5 cups radish leaves (mooli leaves), finely chopped
• 1 large onion, finely chopped
• 4-5 green chilies, finely chopped (adjust to your spice preference!)
• ½ tsp turmeric powder (haldi)
• 1 tsp chili powder (lal mirch)
• ½ tsp mustard seeds (rai)
• ½ tsp cumin seeds (jeera)
• 1 tsp salt (namak)
• 4 tbsp mustard oil/refined oil

Ingredient Notes

Let’s talk ingredients! A few little tips I’ve picked up over the years…

• Radish & Mooli Leaves: Utilizing the Whole Vegetable: Don’t discard those beautiful radish leaves! They’re packed with nutrients and flavour. Make sure to wash them really well to remove any dirt.
• Mustard Oil: The Authentic Flavor: Mustard oil gives this dish its signature pungent flavour. It’s a must-try if you want the authentic taste.
• Spice Blend: Balancing Heat and Earthiness: Feel free to adjust the chili powder to your liking. I like a good kick, but you can tone it down for a milder flavour. Turmeric adds a lovely colour and earthy note.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel, wash, and finely chop the radish and its leaves. Set them aside.
2. Heat the mustard oil in a pan over medium heat. Now, this is important – heat the oil until it just starts to smoke and the raw aroma disappears. That’s when you know it’s ready.
3. Add the mustard seeds and let them crackle. Once they start popping, add the cumin seeds and let them sizzle for a few seconds.
4. Add the finely chopped onions and green chilies. Sauté them until they turn a lovely golden brown. This usually takes about 5-7 minutes.
5. Now, add the chopped radish and radish leaves to the pan. Stir well to combine everything.
6. Season with salt, turmeric powder, and chili powder. Mix thoroughly, ensuring the spices coat the vegetables evenly.
7. Cover the pan and cook on medium heat for 10-12 minutes, stirring occasionally. This allows the radish to soften and the flavours to meld.
8. Uncover the pan and cook for another 2-3 minutes, until any excess moisture evaporates and the radish is tender. You want it slightly softened, but still with a little bite.
9. Serve hot with chapatis, roti, or as a side dish with rice and your favourite curry!

Expert Tips

Here are a few things I’ve learned along the way to make this Mooli Bhaji perfect every time:

• Achieving the Right Texture: Don’t overcook the radish leaves! You want them to retain a little bit of their texture.
• Preventing Sticking & Burning: Stir frequently, especially towards the end of cooking, to prevent the mixture from sticking to the bottom of the pan.
• Working with Mustard Oil: Be careful when heating mustard oil, as it has a high smoke point. Don’t overheat it!

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: Mild to Spicy: Reduce or omit the green chilies and chili powder for a milder flavour. My friend, Priya, makes it super mild for her kids.
• Regional Variations: North Indian vs. Other Styles: In some regions, people add a pinch of asafoetida (hing) along with the cumin seeds for extra flavour.
• Festival Adaptations: Simple & Satisfying Side Dish: This is a great side dish for festivals like Lohri or Makar Sankranti.

Serving Suggestions

Mooli Bhaji is best served hot! It pairs beautifully with:

• Chapatis or roti
• Rice and dal
• Your favourite Indian curry
• A dollop of yogurt for a cooling contrast

Storage Instructions

Leftover Mooli Bhaji can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What is Mooli Bhaji and where does it originate from? Mooli Bhaji is a traditional Indian dish made with radish and its leaves. It’s believed to have originated in North India, where radishes are widely grown.
• Can I use other types of oil besides mustard oil? While mustard oil gives the most authentic flavour, you can use refined oil or vegetable oil as a substitute. The taste will be slightly different, but still delicious.
• What if I don’t have radish leaves – can I still make this recipe? You can still make the recipe with just the radish, but the leaves add a wonderful flavour and texture.
• How can I reduce the bitterness of radish leaves? Blanching the radish leaves in boiling water for a minute or two can help reduce their bitterness.
• How long does this Mooli Bhaji stay fresh? Properly stored in the refrigerator, it will stay fresh for up to 2 days, but it’s best enjoyed immediately.

Enjoy making this Mooli Bhaji! I hope it becomes a favourite in your kitchen too. Let me know how it turns out in the comments below!