Mooli ki Sabji is easy to make curry made using fresh radish, tomato, and spices. It is a treat to eat with Indian bread or rice. Here is how to make it.
It is always good to use vegetables which are in season to make your everyday meals, as they are fresh and contain a lot of nutritional benefits.
One of such vegetables, which is in season now, is Radish or as we call it in Hindi, Mooli.
Well, Mooli is nowadays available throughout the year, but it is a Winter vegetable and you get the best of these in this season.
As Winter is here in most parts of India, you should definitely include this nutritious vegetable in your everyday meals, as Radish or Mooli is high in Vitamin A, C, E, B6, Potassium, and other Minerals.
You can use Mooli to make many recipes, but here I am making a simple Mooli Ki Sabzi which you can make for your everyday lunch or dinner, as it is super quick and easy to make.
What is Mooli?
Mooli is a long white vegetable that is crunchy and belongs to the radish family.
It has a light peppery punch to it. Usually, it is used to add in salads during Winters, but it is also used to make Sabzis, Parathas, Sandwiches, Pickles, etc.
About the recipe
It is a simple and quick dish that gets ready in less than 15 minutes.
To make this recipe, Mooli is peeled, cut in roundels, and then cooked along with cumin seeds, garlic, ginger, dry red chilli, tomato, coriander powder, turmeric powder, Kashmiri red chilli powder, salt, and coriander leaves. Easy, right?
Here, I am making this Sabzi without leaves, but you can add them too, as they are highly nutritious too.
You can serve this sabji along with Tawa Paratha for breakfast or can pack this for your Lunch Box too.
You can also serve it as a side dish with your everyday meals along with a simple Dal.
Do try the combination of Rajasthani Kadhi, Mooli Ki Sabzi and Makki Ki Roti, you will love it.
Making one type of Mooli Ki Sabzi can be boring sometimes, therefore here are some variations that you can try with Mooli.
With Leaves – You can add chopped leaves of mooli or radish in this curry as well.
With Besan – To make this sabzi, add 2 tablespoons besan along with the dry spices. You can skip adding tomatoes to make this besan version of Mooli Ki Sabzi.
Grated Mooli ki Sabzi – Grate the Mooli instead of cutting it into roundels. You can choose to add or skip adding tomatoes in this version.
With Moong Dal – You can make this sabzi just like Mooli ki Bhujia. You just have to add 1/2 cup soaked yellow moong dal along with the mooli.
Methi Mooli Sabzi – Just follow the same recipe and add 1 cup chopped methi leaves before you add tomato and ginger and let it soften.
Mooli Tamatar Ki Sabji – Instead of grating the tomatoes, chop the tomatoes and add in the sabzi.
Step by Step Recipe
Heat mustard oil in a pan.
Once the oil is hot, add cumin seeds, garlic and dry red chillies and fry for a few seconds.
Add tomato and ginger and cook for 2 minutes.
Add coriander powder, turmeric powder and red chilli powder and cook for another minute.
Now add mooli, salt and 1/2 cup water.
Cover the pan and cook until mooli is softened.
Open the lid and cook for 2-3 minutes on high heat. Garnish with fresh coriander and serve hot.
Mooli ki Sabji Recipe
- 2 tbsp Mustard Oil
- 1 tsp Cumin Seeds
- 2 tsp Garlic (Chopped)
- 2-3 Dry Red Chilli
- 1 cup Tomato (Grated)
- 1 tsp Ginger (Chopped)
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- 300 g Mooli/ Radish (Peeled and cut into 1/2 inch thick roundels.)
- Salt to taste
- 1 tbsp Fresh Coriander (Chopped)
- Heat mustard oil in a pan.
- Once the oil is hot, add cumin seeds, garlic and dry red chillies and fry for a few seconds.
- Add tomato and ginger and cook for 2 minutes.
- Add coriander powder, turmeric powder and red chilli powder and cook for another minute.
- Now add mooli, salt and 1/2 cup water.
- Cover the pan and cook until mooli is softened on low heat.
- Open the lid and cook for 2-3 minutes on high heat.
- Garnish with fresh coriander and serve hot.