|aloo mooli patta sabzi|
Aloo mooli ke patte ki sabzi or bhurji comes straight from my mom's kitchen. She cooks it really well. This dish can also be made without potatoes but then it will be slightly bitter to taste. Aloo absorbs the bitterness. I also add mooli pieces besides mooli ke patte in this recipe.
Recipe of aloo mooli ke patte ki sabzi
2 medium (aloo) potatoes- peeled and cubed
Leaves (patte) of 2 mooli (radish) - depends on how many leaves a mooli has
1/2 or 1 mooli- peeled and chopped
1 tbsp mustard oil
Salt to taste
1/2 tsp cumin seeds
1/4 tsp red chilli powder
1/2 tsp turmeric powder
A pinch of hing (asafoetida)
1/2 tsp amchoor (dried mango powder)
1. Wash mooli leaves, discard ‘only stems’ portion and chop rest of the leaves.
2. Take a wok or a kadhai and heat mustard oil to smoking point. Add cumin seeds and when they change color, add hing.
3. Add potatoes, mooli and mooli ke patte (leaves). Add salt and all the spices except amchoor. Mix well and cover the lid of the pan. Turn the heat to medium-low. There is no need to add water.
4. Stir occasionally and cook till potatoes are tender. Increase heat and let any moisture evaporate. Cook stirring till potatoes get a roasted appearance. Turn off heat and add amchoor. Mix well. Serve hot aloo mooli ke patte ki sabzi with rotis.