Tata Sampann Recipes: Mooli ki Sabzi
Bonny Shah

Bonny Shah
19 May 2020

This article is authored by Bonny Shah. Bonny is a Registered Dietitian and a Certified Diabetes Educator.

Mooli Ki Sabji Recipe

We all know radish has a robust nutritional profile, but we overlook the nutritional value of radish (mooli) leaves. Most recipes incorporate the radish bulbs and the leaves are left to be discarded. This smart, tasty muli ki sabzi recipe by Raksha ki Rasoi will ensure you never waste those nutrient-rich greens again.

Radish is a good source of water-soluble vitamin C and B group vitamins. It is also a good source of minerals like calcium, magnesium, folate, potassium and phosphorus. Radishes have been shown to have antioxidant and anti-diabetic properties. They are rich in glucosinolates and isothiocyanates. These bioactive compounds have been shown to have anticancer effects. What’s more, radish leaves are also rich in vitamins and minerals, and offer diuretic and laxative benefits. Radish leaves are also a good source of fibre to help improve digestive function.

Another important ingredient in this recipe, coriander is used both in the form of seed powder and fresh leaves. This herbaceous plant offers excellent antioxidant value. It is also shown to have anti-diabetic, antimicrobial and anthelmintic activity, as well as carminative properties. Coriander may protect your heart by lowering blood pressure and LDL (bad) cholesterol while increasing HDL (good) cholesterol. When choosing your herbs and spices, be sure to get only the freshest and purest ingredients. Try Tata Sampann Coriander Powder - it is carefully sourced and packed to ensure all the natural goodness of the coriander seeds stays intact.

Have some radishes at home? Have a look at the video and give this nutritious, delicious recipe a shot!


  • 2 cups radish leaves
  • 3 small radishes
  • 1 large potato
  • 2 tbsp oil
  • ¼ tsp cumin seeds
  • ¼ tsp asafoetida
  • Ginger
  • Green chillies
  • Tata Salt to taste
  • ¼ tsp Tata Sampann Coriander Powder
  • ¼ tsp Tata Sampann Red Chilli Powder
  • ¼ tsp Tata Sampann Garam Masala
  • ½ cup coriander leaves


  • Roughly chop the washed radish leaves, and dice the cleaned radishes and peeled potato.
  • Heat oil in a pan or kadai, add cumin or jeera seeds, asafoetida or hing, chopped green chillies and ginger. Fry until the ginger and chillies turn aromatic.
  • Toss in the diced potatoes and fry for about a minute on full flame.
  • Mix in the diced radish, followed by the chopped radish leaves and stir.
  • Add salt to taste. Keep in mind that the quantity will reduce by about half as the radish leaves wilt.
  • Mix well, cover and cook till the potatoes are well done. They should be firm, but easy to smash between your fingers.
  • Next, add in coriander or dhania powder, red chilli powder and garam masala powder, and mix well.
  • Cook the mixture for about 2 minutes on high flame.
  • Once off the stove, stir in about half a cup of fresh chopped coriander.
  • Serve hot with a side of raita and rotis.


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