Kale And Mooli Sabji

Kale and Mooli sabji
Tender slivers of mooli
Green kale
Simple to cook

Here’s a splendid dish, kale and mooli sabji. Sabji simply means vegetable dish.

Going away for couple days means sorting and clearing out the fridge. My girls wouldn’t know what to do with some of the traditional vegetables.

I found a mooli and bag of kale which I thought yes a sabji will work for everybody!
So here is a dish, not traditional per se but as mooli and kale can be a little bland I cooked it with onions and garlic.

It tastes delicious, spicy and hits the spot for me!


Fresh vegetables

1 medium sized mooli thinly sliced into rounds then quartered.
100g bag of Kale finely chopped
1 onion finely chopped
1 tomato roughly chopped
2 cloves of garlic chopped
2 dried red chillies
2 slit green chillies
1 tsp cumin seeds
1 tsp coriander powder
1 tsp chilli powder
1/2 tsp kashmiri chilli powder
1/2 tsp turmeric
1 tsp salt
1 tsp sugar
Quarter cup oil


Heat the oil in a pan then add red chillies and cumin seeds. As soon as it splutters add the garlic and onion.

Temper cumin and red chillies

Fry this till golden brown and you have the oil is separating.

Garlic and onion
Golden brown

Now add the tomato, sugar and salt to the pan. Cover the onions on a low flame and cook till the oil separates.

Sugar and salt
Gently cooked

Once the tomato is mushy add the mooli and stir in.

Onions and chillies

Next add the powdered spices and cover. Cook this again on a low flame till the mooli is nearly cooked.

Powdered spices
Cook spices

Now add the kale, green chillies, quarter cup of water, stir and cook again on low covered till the water has been cooked off.

Add kale

Your mooli and kale should have cooked in that time.

Taste for seasoning and to make sure mooli is cooked through.

Slow cooked

Serve with hot boiled rice or chappatis.

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