Mooli ki bhurji

Mooli ki bhurji is one such  dish from you can be served in lunch box with paratha or phulka. Serve in lunch or dinner as side dish. you can take green and tender leaves for mooli bhurji. Add hing and ajwain to them. Both these spices make mooli bhurji digestible. In North India mooli bhurji is prepared by adding mooli and its leaves, without  adding much spices. 

Mooli ki  bhurji 

   

 Preparation Time:   10 Minutes  

 Cooking Time:       15 Minutes

Total Time:             25 Minutes

Type:                      Side dish

Cuisine:                 Punjabi

Servings:              4 People

Ingredients

• 2 Mooli (radish)
• 3 cup        Mooli leaves ( radish leaves)
• 1 tsp         Ginger (grated)
• 2              Green chillies ( chopped )
• 1/4 tsp     Asafoetida ( hing )
• 1/2 tsp     Carom seeds ( ajwain )
• 1/2 tsp     Turmeric ( haldi )
• 1 tsp       Red chilli powder ( lal mirch powder )
• 1 tsp       Dry mango powder ( aamchur )
• Salt         As per taste

Method

Wash and chopped mooli and its leaves.

 Heat 2 tsp mustard oil in a pan on medium flame till it smokes  
 Turn the gas on low flame.

•  

• Put asafoetida, carom seeds, turmeric in it.

Add ginger, green chilli on the carom seeds crackle, cook it for while.

Put mooli and its leaves, mix it properly.
Cook till the water evaporates.

Put salt, red chilli powder, dry mango powder.

Cook for 2 minutes.

Mooli bhurji is ready to serve.
Serve it with dal and phulka.

Tips:

• Use fresh mooli with green leaves for mooli bhurji.


 
• Be sure to add hing and ajawain to because it makes mooli digestible.