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Prep time
20 minutes
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Cook time
20 minutes
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Serves
2
Author Notes
Radish greens cooked in a spicy tangy gravy —buenobenne
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Ingredients
- For the spice paste
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1/2 cup
dry coconut flakes
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2 tablespoons
coriander seeds
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1/2 teaspoon
fenugreek seeds
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1/2 teaspoon
cumin seeds
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3
dried red chillis
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1/2 teaspoon
mustard seeds
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2
cloves garlic
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1 tablespoon
white sesame seeds
- For the curry
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greens from 2 bunches of radish
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1 tablespoon
tamarind paste
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1/2 teaspoon
turmeric powder
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1 teaspoon
jaggery
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6
cloves of garlic
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2 sprigs
curry leaves
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salt to taste
Directions
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Grind the ingredients for the smooth spice paste by adding water as required.
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Chop the radish greens and add it along with the tamarind paste, salt, turmeric powder and jaggery with 1 cup of water to a pot.
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Close the lid and let it cook for 3-5 minutes on medium flame.
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Now, add the ground spice paste and bring to a boil. Let it simmer on medium heat for 7-8 minutes.
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Meanwhile, heat 2-3 tsp oil in a small pan, add sliced garlic and onions, followed by curry leaves. Once the garlic and onions become golden brown, pour the tempering over the curry and mix well.
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Serve the curry with rice or roti.
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