Mooli Dry Sabji

Step 1: Prepare Radish Leaves

Wash the tender radish leaves thoroughly and finely chop them. Discard any tough stalks.

Step 2: Prepare Radish

Trim the top and bottom of the radishes, peel them, and then chop them into small, uniform pieces.

Step 3: Heat Oil

In a pan, heat 2 tablespoons of oil over medium heat.

Step 4: Add Tempering Spices

Add 1/2 teaspoon of mustard seeds, 1/2 teaspoon of urad dal, and 1/2 teaspoon of cumin seeds. Let them splutter and turn golden.

Step 5: Sauté Aromatics

Add 3-4 slit green chillies and 1 finely chopped onion. Sauté for 2-3 minutes until the onion turns translucent.

Step 6: Add Spices

Add a pinch of hing (asafoetida), salt to taste, and a pinch of haldi (turmeric powder). Mix well to combine the spices with the sautéed aromatics.

Step 7: Cook Radish

Add the chopped radish pieces to the pan. Mix thoroughly with the spices and other ingredients.

Step 8: First Cook

Cover the pan with a lid and cook for approximately 5 minutes over medium heat until the radish is about 50% cooked and has released some water.

Step 9: Add Radish Leaves

Open the lid, add the finely chopped radish leaves, and mix them into the partially cooked radish.

Step 10: Second Cook

Cover the pan again and cook for another 5 minutes, or until both the radish and leaves are tender and all the water has evaporated. No additional water should be needed as the vegetables release their own moisture.

Step 11: Final Touches

Remove the lid. Add 1 tablespoon of grated coconut and a few torn curry leaves. Mix everything well for about 1 minute.

Step 12: Serve

The Mooli Dry Sabji is now ready to be served hot. It pairs wonderfully with rice and sambar, or with roti and chapati.

• Do not discard tender radish leaves; they are nutritious and can be used in the sabji.

• Choose tender radishes for the best texture and flavor in the sabji.