Radish Green/leaf sabji (Muli Patta sabji)

Servings: 4
Preparation time: 5-6 minutes.
Boiling time: 10 minutes
Frying time: 10-11 minutes.

In this winter I cooked special Rajasthani recipe “Radish Green/Leaf sabji (Muli Patta sabji)”. Olden days in Rajasthan households followed a no-waste approach and cooked both the radish root and its leafy greens together.

Rajasthani people often cook this kind of seasonal vegetable using both radish and its leaves, keeping the recipe simple and nourishing. I learned this style of cooking in Rawatbhata’s neighbourhood, where such winter sabji was commonly prepared in everyday homes.

This sabji pairs beautifully with “Makki ki Roti” or “Methi Paratha”.

In which I used tender green tomato which add a mild tangy taste to the dish; green tomatoes also give a nice texture and enhance the overall freshness of the sabji, making it more flavourful and enjoyable during the winter season. Their fresh, slightly sour flavour balances the earthy taste of radish and radish leaves very well.

This sabji reflects simple, seasonal, and nutritious rural cooking practices passed down through generations.

Let’s starts the recipe…

Ingredients:

Muli (Radish Leaves): 2 cup (Chopped)
Muli (Radish): 1/2 cup (Chopped)
Green Tomato: 2- 3 no. (Medium Size)
Salt: 1 teaspoon
Cumin: 1 teaspoon
Ajwain (carrom Seed): 1/2 teaspoon
Asafoetida: 2 pinch
Coriander Powder: 1 tablespoon
Cumin Powder; 1/4 teaspoon
Garam Masala Powder: 1/2 teaspoon
Turmeric powder: 1/2 teaspoon
Mustard Oil: 3 tablespoon

Preparation:

Chop tomato, radish and radish leaves into fine pieces, boil radish leaves and radish together in pressure cooker (I boiled this into rice cooker) let it cool.
After cooking; squeeze extra moisture/ water using your fist, keep aside.

Method:

Heat oil in a wok/ heavy bottom pan; add cumin and ajwain, sputter for few seconds.
Add asafoetida and chopped tomatoes; stir fry on medium flame for 3-4 minutes or until tomato gets messy.
Add dry masala except garam masala; continue to fry for a minute, add squeezed radish leaves and radish.
Stir fry for couple of minutes on medium flame and continue to cook on lower flame for 4-5 minutes with lid on or until all moisture evaporated.
Put off the flame; add garam masala, transfer into serving bowl.
Piping hot “Radish green/ leaf sabji (Muli Patta sabji)” is ready to be served with Makki ki Roti/any Millet Roti or Paratha.