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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Ingredients
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3 cups
chopped radish or beet greens
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1
medium red onion cut into thin strips
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2 cups
diced Yukon potatoes
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1 pinch
turmeric
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2 tablespoons
canola oil
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1 teaspoon
black mustard seeds
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1 teaspoon
whole cumin seeds
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1/4 teaspoon
whole fenugreek seeds
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1/4 teaspoon
Cayenne pepper powder
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1 pinch
sugar
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Lemon juice as required
Directions
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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.
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Add the potatoes along with the salt, turmeric & cayenne. Reduce heat, cover & cook till the potatoes are soft. Sprinkle some water if necessary.
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add the radish greens toss to combine & cover again. Cook for about 5-10 minutes on low heat till the leaves have wilted.
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Sprinkle some sugar & remove from the stove.Drizzle lemon juice & serve with warm roti or tortillas.
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!
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