Rajasthani Mooli-palak ki sabji
This is one of the few green vegetables available in western Rajasthan. The crunchiness of the radish complements the soft spinach and that takes it to another level of flavor.
Washington, United States
14 people made this
2 tablespoon oil
1 teaspoon cumin seed (jeera)
1/4 teaspoon asofoetida (hing)
1 bunch spinach leaves (chopped)
1 bunch radish leaves (chopped)
1 teaspoon chilli powder
1/4 teaspoon turmeric powder (haldi)
1 teaspoon mango powder (amchoor)
2-3 green chillies (chopped)
- Heat oil in a pan, put jeera and hing in it.
- when jeera turns brown, add both the radish and spinach leaves to it. Mix in all the remaining ingredients
- Cover and cook it for 5 minutes. Serve hot with chapatti.
If you cannot find radish leaves, you can also make it by using chopped radish instead.
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