Tag Archive | gujarati recipe

Bhaji Mooli nu Shaak

Bhaji Mooli nu Shaak – White Radish cooked with its leaves

Don’t toss those Radish Greens !

imageOur passion (that’s me and my husband) for gardening is completely unconditional. During the summer days we, but more so my husband spends a lot of time in our wonderful garden keeping it well maintained and weed free so we all can enjoy fresh home-grown vegetables. Well, this wonderful absolutely healthy and delicious subzi (curry) is made from a home-grown vegetable called Mooli (White Radish or Daikon).

This dish is simply delicious, very healthy, absolutely easy and simple to make. It’s made with only fresh ingredients, things that are normally always in our kitchen like green chili, garlic, ginger, methi (fenegreek seeds) and salt. Really! that’s it. Super simple and cook time is no more than 20 minute.

Home grown radish (mooli)

Home grown radish (mooli)

White Radish also known as “Mooli” in Hindi or “Mura” in Gujarati, it also has many different names that its known around the world. This is one of those unpopular vegetables that might not top many people’s list. Once this vegetable has been cut, shredded or sliced it seems to leave a little bit of an odd smell lingering around which could be unpleasant at times …..especially if you’re not use it. The way I see it look past the shape, size or smell of this vegetable and focus on the absolute important factor that is it’s health and nutrition benefits.

Mooli (radish) consumed raw, cooked or even add into a salad is super healthy. It helps regulate blood pressure, is also very beneficial when suffering from cold or cough, helps breakdown mucus in the throat. Some research has shown that it may help with weigh loss cause it’s low in calories and a fibrous vegetable. There are many different reasons that show this vegetable is an excellent source of nutrients.


No vegetable should go to waste, that’s why I say “Don’t toss those Radish Greens”. The leafs of the radish with the actually white radish make any excellent dishes. I love to make this especially for my kids, it’s full of iron and vitamins which is very important in the growth of our children. Radish leafs (mooli ke patte) are so versatile they can be adapted just like any other green leafy vegetable. Make subzi (curry), use it in parathas, include it in a salad or add it to some lentils (dal) to add that extra protein factor.

My husband is completely in love with Mooli. Any dish made with mooli he enjoys….his all time favorite is pickling it with salt and lemon juice.

He loves tasty, but simple food. He tells me that food should be enjoyed with its natural flavor and taste. Any vegetable that I cook I don’t like to overwhelm it with lots of spices, we both like to get the actual taste of the vegetable and keep the nutrition alive.

Bhaji Mooli nu Shaak or Bhaji Mooli ki Subzi is great dish to enjoy for breakfast, lunch or dinner.



Bhaji Mooli nu Shaak

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving Size: 3-4

Bhaji Mooli nu Shaak

Healthy and Nutritious Iron Rich Bhaji Mooli ni Shaak


  • 1 large bunch of White radish green (as seen in my radish picture)
  • 1 large White radish - peeled and chopped into finely small pieces.
  • 1 inch - ginger piece- grated
  • 2-3 Garlic cloves - grated
  • 1 tsp - Green Chili paste
  • 1/2 tsp.- Methi seeds (fenugreek seeds)
  • pinch of asafitida
  • 2 tbsp.- Oil


Break off and separate the radish leaves. Discard the thick stem.Wash well to remove all grit. Holding a handful of greens at a time, cut crosswise at 1/4 inch intervals, chopping up finely. Put in a bowl.

Wash the radish and discard their tails.Peel and chop into finely pieces.

Heat oil in a large pan, skillet or karhai over medium-high heat. When hot add in methi seeds (fenugreek seeds), saute for 10 seconds, then add in asafitida.

Add in chopped mooli (radish) and mooli leaves (patte) mix well. Let it cook for 5 minutes. Add in green chili paste, ginger, garlic and salt to taste. Mix everything together well. Cover and let it cook on medium-heat for 10 minutes until mooli/leaves are tender. Stir frequently

Uncover and do a taste test and adjust. Turn up heat and boil away any liquid that may have formed.

Serve hot with your favorite side dish of roti or rice.



Hope you enjoy making subzi/curries as much as I do. Do check out of my other recipes to enjoy this summer; Methi Muttar Malai PaneerRed Thai Tom Yam Curry Noodle SoupBhindi Kadhi and Mattar Tofu in White Gravy

Let me know what you think, share your thoughts, comments and feedback with me. Your words are what keeps me motivated. 🙂

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Gujarati Cabbage Sambharo

Gujarati Cabbage Sambharo | Warm Colourful Cabbage Salad



Gujarati Cabbage Sambharo is also known as “kobi no sambharo” in the Gujarati language. Are you wondering what’s that?  Well, this a very traditional Gujarati side dish salad that is normally served with your thali or meal. This is super quick and easy side dish that prepared in no time.  It’s a simple salad made with thinly sliced Cabbage, Red/Green Peppers , Carrots stir fried in oil, mustard seeds, green chilies, curry leaves, ginger, garlic,turmeric (haldi) with a little zing of lime/lemon juice. This perfect crunchy Cabbage Sambharo has a very delightful light flavor with a pinch of chili and tangiest.




Cabbage Sambharo can be made in many different variations. Some like to add papaya or raw mangoes instead of lemon/lime juice which is perfectly fine.  I just didn’t have these on hand!  This can also be made in a “Jain Style” by completely avoiding the garlic/onion. Many people also don’t like adding curry leaves or turmeric, but I love it ….curry leaves bring out a delightful aroma and turmeric adds a beautiful color to the salad.

Don’t be mistaken, this salad is warm, but can also be served cold….the vegetables are cooked but not completely this is what will give all the vegetables a nice crunchy texture.  This salad is served as accompaniment to many Gujarati meals and also served with many popular snacks like fafda ( something like a besan (gram flour) chips made in long strips or dhokla (steamed rice/lentil sponge cake).

Many people don’t like to add vegetables like green and red peppers or don’t like to use lemon juice and sugar. I love to add all of these cause …to me these are the star ingredients. This salad is well enjoyed with the bright colorful vegetables.

This recipe that I’m sharing with you all is a very traditional authentic Gujarati way of making Sambharo. I learned how to make this from my mother. I love her method ….it always taste the best! She told me that dehydrating the cabbage will help release the moisture and speed up the cooking time. Dehydrating also helps soften up the cabbage, but still leaving the crunchy effect.

Well, I hope you all enjoy making this super simple and quick salad. Please do share your thoughts with me by leaving your valuable comments below. Comments and thoughts keep me motivated.


Gujarati Cabbage Sambharo

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Serving Size: 3

Gujarati Cabbage Sambharo

Gujarati Cabbage Sambharo a warm and crunchy colorful cabbage salad. Cabbage lightly flavored and sauteed with mustard seeds, curry leaves and green chili tempering.


  • 2 cups - thinly sliced Cabbage
  • 1 cup - thinly sliced mixed green/red peppers
  • 1/2 cup - thinly sliced Carrots
  • 1- clove Garlic finely shredded
  • 8-10 - Curry leaves
  • 2 - Green Chilies - sliced in half and cut in thin slices
  • 1 1/2 tsp - Oil
  • 1/4 tsp.- Mustard seeds (Rai)
  • pinch of Asafitida
  • 1/4 tsp.- Turmeric Powder (haldi)
  • Salt to taste
  • few drops of Lemon/Lime Juice
  • 1/2 tsp.- sugar (optional)
  • Fresh finely chopped Coriander (Cilantro) garnishing


Dehydrating the Cabbage

Add 1/2 tsp. salt to the cabbage and mix it all well and leave aside for 10-15 minutes. (This helps release the moisture in the cabbage and cooks faster)

Take a hand full of cabbage between the palms of your hand and squeeze out all of the water in a separate bowl. Continue with the rest of the cabbage and discard the water remains. Keep aside

Preparing the salad

Heat oil in a wok on medium heat. Once Oil is hot add in the mustard seeds and them pop then add in a pinch of asafitida.

Then add in curry leaves, garlic and green chili and saute for 30 seconds.

Add in all of the vegetables, turmeric powder (haldi), sugar, salt to taste, lemon/lime juice and give it a good mix. Let it cook for 5-8 minutes (vegetables should be 30-40% cooked only) all vegetables should maintain crunchy texture.

Add in salt to taste and freshly chopped coriander (cilantro) and mix. Remove from heat. Do a taste test and adjust salt, lemon and spiciness to your liking.

Remove into serving plate. Serve it warm or cold.


Dehydrating the Cabbage is optional, but this the most authentic and traditional way of making Cabbage Sambharo.

Sugar is optional

Lemon/Lime juice can be avoided by adding your choice of raw mango or raw papaya.


Also be sure to check out some other great Gujarati recipes:

Methi Kela Na Bhajiya

Bhaji Paratha


Bhindi Kadhi


Methi Kela Na Bhajiya

Methi Kela Na Bhajiya | How to make Fenugreek leaves & Banana Fritters or Khalwa




A very popular and tasty Gujarati snack called Mehti Kela na Bhajiya, Methi Pakora or also known as Khalwa. These tasty treats have a very rare combination of mildly bitter methi leaves (fenugreek leaves) and pleasantly sweet ripe bananas.  These mouthwatering Methi Kela na Bhajiya are light and fluffy from the inside and have a very nice dark golden texture on the outside.




I have fond memories of these delicious bhajiya’s, growing up I use to watch my grandmother make them and wondered why? would anyone want to eats these. She would use the most ripe, spotty, blackish bananas possible, mash them up completely and then mix them into gram flour (besan), whole wheat flour, mild spices for flavoring and methi (fenugreek) mix it up and make a nice smooth batter and leave it a side. Then she would deep fry these “methi kela na bhajiya” and serve them hot with a nice cup of Masala chai (tea).

After tasting one of these bhajiyas …..I was hooked. They taste so scrumptiously delicious that I wasn’t able to stop myself on just one piece. Now I completely know why she was using those extremely ripe banana. This is also a great way to use up extremely ripe bananas.



With all this fresh methi growing in my garden, I thought this was one of those great reasons to make “methi kela na bhajiya”. Many people like to make pakoras, bhajiyas only when it’s the monsoon season. When it’s raining outside, you feel like enjoying yourself with freshly made pakora and a nice not cup of tea.

Well ! that’s not true at all in my household I like to indulge in any kind of food in any season. My husband has been asking me to make these for a while now, so I had decided to surprise him by making these delicious methi kela na bhajiya for him. I had actually kept some bananas aside and let them completely ripen up so I could make them this weekend.

These “methi kela na bhajiya” taste great if you eat them on their own, but if you want it also taste good with Green Coriander Chutney or Mint Coriander Chutney.


If you’re looking for some great snack, picnic, potluck or brunch ideas make sure to check out these recipes: Tortilla Veggie Samosa, Cheesy Veggie Rice Balls, Lemon Rice, Palak Makai Pulao or Pav Bhaji.


Methi Kela Na Bhajiya

Prep Time: 1 hour, 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 50 minutes

Yield: 20-25

Methi Kela Na Bhajiya

A very popular Gujarati snack, picnic, potluck or brunch idea. Delicious and Mouthwatering "Methi Kela na Bhajiya" or " Fenugreek leave Banana Fritters"


  • 1 Cup – Methi (Fenugreek leaves) chopped finely (finely chop, wash thoroughly)
  • 2 Medium, mashed - Ripe banana
  • 1 1⁄2 Cup - Gram flour (besan)
  • 3 Tbsp. – Whole wheat flour (atta)
  • 1⁄2 tsp. - Green chili paste
  • 1 Tbsp. - Red chili powder –adjust to taste
  • 1⁄2 Tsp. - Turmeric powder (haldi)
  • 1 Tbsp. – Sugar- (As required)
  • Salt to taste
  • 3 Tbsp. – Oil
  • Pinch - Asafetida
  • 1⁄4 Cup - Water (Adjust water to make the dough)
  • Oil for deep frying


Prepare Batter:

In a mixing bowl add the gram flour and the wheat flour. Add in all dry ingredients red chili powder, turmeric powder, sugar, salt to taste, asafetida, green chili paste and oil. Then add in chopped fenugreek leaves (methi), and the mashed ripe banana.

Mix all the ingredients together to form soft and smooth thick batter. Use water as required while mixing the batter.

Once the batter is mixed and ready at the desired consistency, keep it aside covered for at least 1 hour.

Deep Frying Methi Kela Bhajiya

Heat oil on high heat for deep frying Methi Kela Bhajiya, once oil is hot (not bumbling hot) drop small dollops of the prepared batter into the oil and fry. The oil can now be reduced to a medium. Place about 5-6 small dollops at a time.

Fry the till they puff up and turn golden brown in color. Keep flipping around. Remove onto a plate covered with paper towel to remove the excess oil.

Serve Hot


For best results mix batter with hands. Heat of the hands helps with the fluffiness of the bhajiyas.

If you like you can add more or ripe banana. The more ripe bananas the better it taste.