Moola ni Bhaji nu Shaak

Moola ni Bhaji nu Shaak

Prep time: 

Cook time: 

Total time: 

Serves: 4

  • 2 bundles of radishes with greens (bhaji) or 1 bundle of daikon (moola) with greens
  • 2 tablespoons olive oil
  • 1 teaspoon fenugreek seeds
  • ⅛ teaspoon asafetida
  • 1 tablespoon chopped cilantro, for garnish
Flour mixture:
  • ¼ cup chickpea flour
  • ¼ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder or to taste
  • ¼ teaspoon garam masala (optional)
  • 1 teaspoon salt or to taste
  • 3 teaspoons sugar or to taste
  • 2 tablespoons roasted unsalted peanuts, finely chopped (optional)
  • 1 tablespoon olive oil
  1. Cut off greens from radishes or daikon. Cut into thin ribbons and wash it thoroughly and let the excess water drain.
  2. Prepare flour mixture: Mix chickpea flour along with oil and spices in a small mixing bowl. Set aside.
  3. In a non-sick pan or a cast iron pan heat oil on a medium high heat. Add fenugreek seeds and let it sizzle. Add asafetida and let it heat for 10 seconds. Add greens and cover the pan. Let it cook for 5 minutes or until wilted. Uncover the pan and stir the greens. Spread the flour mixture evenly on top of wilted greens. Cover the pan again and let it cook for 5 more minutes or until the flour mixture is cooked.
  4. Uncover the pan and stir the greens with flour mixture. Let it cook uncovered for 5 to 7 minutes or until shaak is almost dry and bhaji is crispy. Serve warm with rotli.
You can also make same recipe with beet greens, curly kale like greens.