How to make Mooli aur Methi ka Saag Recipe - Radish cooked with fresh fenugreek leaves, peanuts and masalas.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Radish (mooli) with leaves, Fenugreek (methi)

Cuisine : Gujarati

Course : Main Course_Veg

Mooli aur Methi ka Saag

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

You can also find more Main Course_Veg recipes like Spicy Pumpkin With Coconut, Yin Yan Bean Curd, Avial, Aloo Anardana. Or try out these recipes from Gujarati Cuisine like Methi Khakhra, Paneer Corn Sabzi, Tendli Sambariya, Gujarati Aloo Chiwda.

Mooli aur Methi ka Saag Recipe Card

Mooli aur Methi ka Saag
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Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Mooli aur Methi ka Saag

  • Radish (mooli) with leaves 3 medium

  • Fenugreek (methi) leaves separated 1 medium bunch

  • Peanuts soaked 1 cup

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Oil 2 tablespoons

  • Asafoetida a pinch

  • Cumin seeds 1 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Green chillies 3

  • Ginger finely chopped 1 tablespoon

  • Red chilli powder 1/2 teaspoon

  • Dried mango powder (amchur) 1 teaspoon

  • For garnishing

  • Thin strips of red capsicum and ginger

Method

Step 1

Heat water in a non-stick pan, add peanuts, ¼ tsp turmeric powder and little salt.

Step 2

Finely chop radish and add. Cook for 8-10 minutes. Strain and keep aside.

Step 3

Heat oil in another non-stick pan, add asafoetida, cumin seeds and mustard seeds and sauté till the seeds splutter. Finely chop green chillies and add to the pan. Add ginger and sauté for a minute.

Step 4

Add fenugreek leaves, mix and cook for 2-3 minutes. Add the remaining turmeric powder, red chilli powder, dried mango powder and salt and mix well. Add radish and peanuts and mix well. Cook for 12-15 minutes, stirring in between.

Step 5

Transfer into a serving bowl, garnish with thin strips of red capsicum and ginger and serve hot.

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