Moora Ni Bhaji/ Radish Stir Fry
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RECIPE: MOORA NI BHAJI/ RADISH STIR FRY
Moora Ni Bhaji is an easy to make, delicious, vegan vegetable that is usually served with some khichdi and kadhi. Or you can serve it with hot roti. White Radish are readily available during winter. The succulent tap roots and the fresh green leaves allows one to cook the shaak, sabji or side dish in no time.
An Unusual Veggie
White long tapering roots, full of crunchiness and healthy minerals. I am praising the humble white radish, mooli or moora, daikon, oriental radish, Chinese radish. It is the most under appreciated vegetable in spite of all its health benefits.
- regularly helps to cleanse the kidney
- helps to sooth sore throats
- fights the flu virus,
- aids digestion,
- helps to get rid of toxins from the body,
- fights cancer,
- is a natural coolant and keeps the body hydrated.
I love making moora ni bhaji whenever fresh radish is available. I find that whenever it is Ramadhan month, the white radish is available in abundance in Kenya. Most of the locals can be seen biting into the radish when they break their fast.
In the Gujarati cuisine, we tend to use both the root and leaves to make a sabji , shaak or vegetable to go with nice hot rotlis or with khichdi and kadhi. I also love using radish to make theplas and mooli parathas. I made this shaak when my sister and her family came down from UK recently and I was pleasantly surprised to know that my niece loves the shaak. Most kids do not like unusual vegetables.
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Go ahead make this easy peasy but healthy sabji, shaak or side dish and enjoy nutritious radish. If you don’t get the white radish use the red ones with the leaves.
Recipe was first published on 03/08/2013. Updated on 10/12/2021
Check Out More Shaak/ Sabji Recipes
Ingredients Required For Moora Ni Bhaji/ Radish Stir Fry
Fresh Radish With Leaves – peel and cut the radish into small cubes. Also cut the tender fresh leaves. If the stem is too thick, slit it into half and chop finely.
Garlic – peel and slice about 4-5 cloves of garlic.
Fresh Ginger – grated or minced
Green Chillis – finely chopped or minced
Oil – any oil of your choice. I have used sunflower seed oil.
Fenugreek Seeds – methi dana. need just a few
Mustard Seeds – rai
Asafetida – Hing. Optional. For gluten free version use pure asafetida as most have wheat flour added to it. Or simply omit.
Salt – add according to your taste. I add less salt as radish and the leaves tend to have a slight natural saltiness.
Turmeric Powder – haldi, hardar. To add to the radish and also a small amount to the flour.
Chickpea Flour – chana atta, besan, chana flour. Easily available in Indian Stores.
Red Chilli Powder – add to the flour according to your taste.
Watch How To Prepare Moora Ni Bhaji/ Radish Stir Fry
MOORA NI BHAJI/ RADISH STIR FRY
- 3 cups radish and leaves finely chopped
- 4 cloves garlic finely chopped
- ½ tsp ginger paste
- 1 tsp chilli paste
- ½ tsp mustard seeds
- 6 fenugreek seeds
- ⅛ tsp asafetida (optional)
- 1 tbsp oil
- ¼ tsp turmeric powder
- ¼ tsp salt
- 2 to 3 tbsp chana flour besan, chickpea flour
- ¼ tsp red chilli powder
- a generous pinch turmeric powder
- Mix the chana flour, red chilli powder and pinch of turmeric in a small bowl. Keep it on the side till required.
- Peel the radish. Wash the radish and leaves along with the stalk thoroughly. Shake of the extra water and chop both finely.
- Heat oil in a wide pan over medium heat. When it becomes hot, add the fenugreek seeds, mustard, asafetida and chopped garlic.
- Reduce the heat to low. Add ginger and chilli paste. Mix for a second or so and add the turmeric powder.
- Immediately add the chopped radish, stalk and leaves. Add the salt.
- Mix it well. Cover and let the vegetable cook over low heat till done.
- Sprinkle the flour mixture over the cooked vegetable. Cover and let it cook for 2 to 3 minutes.
- Take the pan off the heat, mix the vegetable and serve.
- Cut the stalk and leaves finely.
- You do not need to add any water as the vegetable will let out water while cooking.
- Add little salt initially as the vegetable has its own salt. Add more if required.
- Serve the vegetable with a dal and roti. Or with khichdi and kadhi.
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