Go Back Email Link

Mooli ke Patton ki Sabzi - Stir Fried Daikon Leaves

An easy way to enjoy Mooli in the winters. Mooli ki sabzi with daikon and beetroot greens is quick, healthy and delicious. Make it!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Indian, punjabi
Keyword: beetroot, beets, daikon radish, mooli, winter
Servings: 4 people
Author: Kanika Samra


  • Heavy bottomed pan or wok


  • 2 cups Mooli/Daikon leaves washed and chopped, can be less or more
  • ~ 2 cups Chukandar/Beetroot leaves washed and chopped, can be less or more
  • 1 tbsp Mustard oil or any other cooking oil
  • 1/2 tsp Zeera/Cumin seeds
  • 1/2 tsp Saunf/Fennel seeds
  • 1/2 tsp Methi/Fenugreek seeds
  • 1/2 tsp Ajwain/Carom seeds
  • 1/2 tsp Rai/Mustard seeds
  • 2-3 Green chillies chopped
  • Salt to taste
  • 1/2 tsp Haldi/Turmeric
  • Mirch/Red Chilli powder to taste ~ 1/4 to 1/2 tsp
  • Black pepper to taste
  • 2 cloves Garlic chopped, optional
  • Ginger - 1 inch piece cleaned and chopped, optional
  • 1 tsp Lime juice optional
  • Garam Masala - a pinch optional


  • Wash the leaves thoroughly. Cut off the stems so that they are easy to handle and wash at least thrice to remove any dirt. 
  • Then chop the leaves and stems. Wash and chop green chillies.
  • Put a heavy bottomed pan or wok on medium high heat and warm up the oil. I brought mustard oil to smoking, though that is not necessary.
  • Lower the heat and add all the seeds and chopped green chilies. As soon as the seeds are spluttering add the chopped greens. (If using ginger-garlic, this is the tine to sauté them before adding chopped leaves.) Stir quickly and toss well.
  • Add dry ground spices and salt. If you are looking for a kick of warming spices, add a pinch or two of garam masala. Cook on medium heat until the leaves turn a bight green. That’s it! The stems will be crunchy and the leaves wilted and bright.
  • Serve with dal, dahi, warm chapatis and even a salad of sliced daikon radish.


  • This recipe doesn’t have a fixed ratio of mooli vs beet leaves. You can use as much as you have; only use daikon greens, only beetroot greens or a mix as I did. Adjust salt after stir frying. Often if there aren’t enough leaves, grated daikon is added to the sabzi. 
  • I used mustard oil because it is very commonly used in the winters. Mustard oil is pungent. Smoking it reduces its pungency or so most north Indian cooks believe and do. I did the same, though it is not necessary. You can just as easily use any other cooking oil.