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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.
5 from 5 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course sabji, shaak, Side Dish
Cuisine Gujarati
Servings 4


  • 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
  • tsp asafetida (optional)
  • 1 tbsp oil
  • ¼ tsp turmeric powder
  • ¼ tsp salt

Flour mixture:

  • 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.
Keyword mooli sabji, moora ni bhaji, moora nu shaak, radish stir fry