Mooli Ki Sabji (Sautéed Radish with Greens)
"Aunty ji, aap yeah mooli ke patton ka kya karogi? Ise to hamare gaon ki gaaye bhainse hi khaati hai!" (Aunty, what will you do with these radish leaves? Only our village cows eat them!). My mother's kitchen help would often wonder about the usefulness of painstakingly cleaning radish greens. Her other customers either threw away the greens or fed them to cows in their neighborhood! To her disbelief, my mother would convert them to a delicious side dish that we absolutely relished.
Indian icicle radish with greens are not easily available in the US. But, red radish are! When you combine it with dandelion greens, spinach or amaranth, you get a delicious side dish that is also good for you!
Now, if only i can find the real radish greens.....
Radish/ Daikon cooked in Kashmiri spices
- 1 tbsp Mustard Oil
- 1/4th tsp Asafetida (Hing)
- 1-2 Dried whole Kashmiri red chili
- 2 Radish/ Daikon Bunch (Red radish cut into quaters)
- 1 Dandelion greens (bunch)
- 1 tbsp Salt (or to taste)
- 1/4 th tsp Ginger Powder
- 1/4 th tsp Kashmiri Ver Masala or Garam Masala
Heat mustard oil in a wok till it smokes. Reduce heat and let the oil cool down.
Add Hing, dried whole red chili, immediately followed by radish. Saute radish till the it starts to turn golden brown.
You can replace red radish with Korean radish or daikon.Add the chopped dandelion greens, followed by salt and ginger powder. Sauté on medium heat till the greens wilt (about 5 minutes).
If Radish leaves are available, just use them instead of the dandelions.Add Kashmiri ver masala if available or garam masala and mix. Cover and cook on medium heat for another 10 minutes, stirring occasionally).
Serve as a side dish with rice or roti.
