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Mulo Shaag Bhaja

  • Duration: 20 minutes
  • Serves: 2 people
  • Spice Level: Medium

Authenticity Slice

Bhaja means stir fry, so make sure to sauté the leaves thoroughly with mustard seeds, onions and sliced radish to give it that traditional flavour.

Trivia Tadka

Radish is sold in bunches with its stems, and Bengalis love to make the most of it by creating a recipe out of the stems. Mulo stems are not only nutritious but also have a bitter, tangy taste that appeals to the Bengali palate. While palang shag (spinach) and pui shag (Malabar spinach) are common side dishes in a typical Bengali lunch, mulo shag bhaja has a special place in the Bengali kitchen.


  • Radish leaves (muli ke patte) (2 cups)
  • Onion, chopped (1/2 cup)
  • MTR Haldi/Turmeric Powder (1/2 tsp)
  • Sugar (1 tsp)
  • Mustard seeds (sarson) (1 tsp)
  • Whole red chillies (lal mirch) (2–3)
  • Mustard oil (sarson ka tel) (2 tbsp)
  • Salt (to taste)


  • Wash and chop the radish leaves, set aside.
  • Heat oil in a kadhai, add whole red chillies, mustard seeds, onions and cook for a minute.
  • Next, add in salt, sugar and MTR Haldi/Turmeric Powder and give it a good stir.
  • Add in the radish greens, give it a good stir, and cover & cook on a low flame for 3–4 mins.
  • Remove it from the heat and serve the hot and healthy mulo shaag bhaja with rice or roti.

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