Sauteed potato & greens

By • July 18, 2011 13 Comments



Author Notes: While its not hard to recklessly toss away the green tops of daikon radishes & beets when they're store bought, the whole equation changes when you've grown the vegetable yourself or if the produce is fresh & Organic to boot. I've made this dish multiple times with various greens that adorn root vegetables, Home grown Radish, or a bunch of golden beet greens from Whole foods. Its a great way of getting 2 dishes from one produce. A great healthy deal!Panfusine

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Serves 2

  • 3 cups chopped radish or beet greens
  • 1 medium red onion cut into thin strips
  • 2 cups diced Yukon potatoes
  • 1 pinch turmeric
  • 2 tablespoons canola oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon whole cumin seeds
  • 1/4 teaspoon whole fenugreek seeds
  • 1/4 teaspoon Cayenne pepper powder
  • 1 pinch sugar
  • Lemon juice as required
  1. In a skillet, heat the oil till smoking and add the whole mustard, cumin & fenugreek seeds. when the mustard sputters and the fenugreek turns golden brown, add the onions & saute till soft.
  2. Add the potatoes along with the salt, turmeric & cayenne. Reduce heat, cover & cook till the potatoes are soft. Sprinkle some water if necessary.
  3. add the radish greens toss to combine & cover again. Cook for about 5-10 minutes on low heat till the leaves have wilted.
  4. Sprinkle some sugar & remove from the stove.Drizzle lemon juice & serve with warm roti or tortillas.

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