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
chopped radish or beet greens
medium red onion cut into thin strips
diced Yukon potatoes
black mustard seeds
whole cumin seeds
whole fenugreek seeds
Cayenne pepper powder
Lemon juice as required
In This Recipe
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.
Add the potatoes along with the salt, turmeric & cayenne. Reduce heat, cover & cook till the potatoes are soft. Sprinkle some water if necessary.
add the radish greens toss to combine & cover again. Cook for about 5-10 minutes on low heat till the leaves have wilted.
Sprinkle some sugar & remove from the stove.Drizzle lemon juice & serve with warm roti or tortillas.