A picture of Muli leaves bhaji.

Muli leaves bhaji

Poonam Saraswat @cook_9035489

Tastes better with puri and parantha.

Tastes better with puri and parantha.

Muli leaves bhaji

Poonam Saraswat @cook_9035489

Tastes better with puri and parantha.

Tastes better with puri and parantha.

Saved

Ingredients

5 servings

500 gmleaves washed and cut
1radish(cut in small pieces)
3whole red chilli
1 pinchheeng
as per tasteSalt
half spoonJeera
1 spoonturmeric powder
3 spoonmustard oil
2chopped green chilli

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Steps

1

Wash and cut leaves as well as radish.
2

Boil in coocker for one whistle.
3

Drain water with the help of sieve.
4

Now heat the oil in kadhahi. Add heeng,jeera and whole red chilli,then turmeric powder and green chilli. Now add boiled leaves and salt. Cook on low flame. Until cook well.

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Cooksnaps

Saved

Poonam Saraswat @cook_9035489

on November 10, 2017 10:46

Aligarh

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