Radish greens were cooked quite often in my home when I was a child. Slightly bitter, these greens are packed with nutrition. I hardly find these greens in Bangalore so when I chanced upon these lovely radishes with fresh greens, I bought them immediately. The radishes are used in salads or for making mooli parathas while the greens were cleaned and chopped finely for the saag.
This is one simple recipe which tastes nice with rotis. It is easy to prepare. If you don’t like bitter greens, you may add tomatoes or increase the amchur (mango powder) in the recipe to balance the flavors.
Radish leaves from 6 radishes (cleaned, washed and chopped finely)
2 medium radishes (finely chopped)
For the tadka (seasoning)
2 tsp. mustard oil (I love its pungent taste especially in winters, but you may use another oil too)
½ tsp. cumin seeds
½ tsp. carom seeds
3-4 cloves garlic chopped
2-3 green chillies sliced
½ tsp. amchur powder
Salt to taste
Heat oil in a kadhai or pan. Tip in the cumin seeds and carom seeds till they sputter. Add in the green chillies and garlic and fry for a bit. Now put in the radish greens and chopped radish and mix well. Add salt and let the greens cook through. You will see the saag get watery. Cook till all the water has evaporated. Serve hot with rotis or plain parathas. This is simple, homecooked food that is tasty as well.