Radish Leaves are often ignored and only the radish as a vegetable is cooked in a variety of ways. The best part of this vegetable are the greens. The radish and the greens are cooling in nature and possess the most nutrients. Radish leaves have a very different flavor apart from other greens as it has a sharp taste with peppery flavor.
The greens are sauteed in a various ways according to their liking. Here garlic plays an important role, and especially the whole garlic simply adds a subtle and slightly sweet flavor to the dish. On the contrary the crushed or minced garlic releases more flavor, which overcomes the greens. The chopped radish greens are cooked in sauteed onions, garlic and spiced with red chili powder. Few curry leaves are added to bring the aromatic flavor.
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| Radish greens lightly spiced with tempering |
Ingredients:
2 cups of chopped radish leaves (including the stem)
10 cloves of garlic removing the outer skin
1 big onion chopped finely
few curry leaves
a pinch of turmeric
3 to 4 red chilies (tear into half)
1 tsp of mustard seeds
oil - 2 tsp.
salt as needed
Cooking Method:
1. Heat oil in a pan, adding mustard seeds. Once the mustard seeds splutters, add garlic. And once the garlic changes its color to light brown, finally add curry leaves and red chilies.
2. Add onions and fry about 3 minutes or until it turns transparent, then adding the chopped and cleaned radish leaves. Saute them on low flame covering the lid.
3. Once the radish leaves gets wilted little add salt. Occasionally saute the greens keeping the lid covered on and off. This way the greens gets steamed and cooked retaining the most nutrients.
4. Serve the sauteed radish leaves as a side dish and enjoy the dish's' simplicity.
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| Sauteed Radish greens, sauteed beetroot, rice with dal lightly spiced, home-made fries with home-made lemon pickle |
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