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Wednesday 13 May 2015

Mooli-Rajma Sabzi (Raddish Stir Fry with Kidney Beans)

          Mooli (Radish) in general is a low calorie root vegetable and is a good source of vitamin C to some extent. It is advised to include it in our daily diet. There are many ways of cooking radish and it differs from one region to the other. 

           So today I combined Mooli and Rajma and cooked in an easy stir fry method which can be served as a side dish with chapatis. I used mustard oil but any oil is okay. It is a simple nutritious homemade style recipe with very little spices. So check out the step by step pictorial recipe to prepare it.


  • 2 radish, chopped into small cubes
  • 1/2 cup rajma (kidney beans), soaked overnight 
  • 2 tbsp. mustard oil
  • 1 tsp. kalonji (nigella seeds)
  • 2-3 green chilies, slit
  • 1/4 tsp. asafoetida (hing)
  • 1 tsp. garlic, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 cup coriander leaves, chopped

          Boil the rajma in enough water for 25-30 minutes on low flame after the first whistle. Drain the water (which can be used later) and keep aside.

          Heat oil in a pan and temper with the kalonji. Saute for a few seconds. Add the salt chilies and garlic. Saute till it changes colour.

          Add the asafoetida, chopped radish, salt and turmeric powder. Fry on low flame till they turn soft. Sprinkle water if necessary.

          When done, add the boiled rajma and the coriander leaves and give it a mix. Serve as a side dish with chapati or rice.

Heat oil & temper with kalonji.

Add garlic green chilies. Saute till garlic changes colour.

Add chopped radish, asafoetida, salt & turmeric powder.

Cook, covered on low flame. Sprinkle water if necessary.

When done, add boiled rajma and ......

coriander leaves. Mix well.

Serve  as a side dish with chapati or rice.

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