Everyone knows that Mooli is good for digestion and especially good for the liver but other than salad, most people don’t do much with it. Mooli Bhuji is a side dish that goes well with Indian roti and parantha and tastes great too.
|Preparation Time:||30 minutes|
|Chopped mooli leaves||3 cups|
|Chopped muli||2 cups|
|Boiled potatoes||2 medium|
|Ajwain (carom seeds)||1 tsp|
|Turmeric powder||1/2 tsp|
|Red chillies powder||1/2 tsp|
|Coriander powder||1 tsp|
|Dried mango powder||1 tsp|
|Asafoetida (Heeng)||A pinch|
|Garam Masala||1/2 tsp|
- Peel mooli and chop it into small pieces. Chop the leaves also in small pieces.
- Add both to a pressure cooker with one cup of water and cook. Once cooker starts whistling, turn off the heat.
- Open the cooker when steam dies down.
- Boil and mash potatoes separately.
- Take out the mooli pieces and squeeze the water out. Keep aside.
- Heat oil in a nonstick pan. Add ajwain, heeng and wait till they sizzle.
- Add rest of the spices except garam masala.
- Saute for a few seconds. Add squeezed out mooli pieces and mashed potatoes.
- Mix everything and saute for about 10 minutes on low heat.
- Turn off the heat. Sprinkle garam masala and mix gently. Mooli Bhuji is ready. Serve it hot with Whole Moong, Rice and Roti.
- This is one of those vegetables that you will never find in any restaurant.
- Make sure to use ajwain as it prevents flatulence.
- Mooli (Radish) contains cancer-protective properties and it is also used as a medicinal food for liver disorders. It contains a variety of sulfur-based chemicals that increases the flow of bile, which helps in maintaining a healthy gallbladder and liver, and improves
digestion. It is also a big source of vitamin C and calcium. Green leaves contain more vitamin C than roots.