Indian Radish with Chopped Radish Greens

  • 18-20 medium radishes
  • 1/2 lb. radish greens, chopped
  • 1 tsp. cumin seeds
  • 1/2 Tbsp. coriander seeds
  • 1/4 tsp. ajwain seeds
  • 3 Tbsp. vegetable oil
  • 1/2 tsp. turmeric
  • 1/4 tsp. cayenne or paprika
  • 2 tsp. maple or brown sugar
  • 1 tsp. salt
  • 2 tsp. fresh lime or lemon juice

Wash and trim radishes, thinly slice.  Place the radishes in a steaming basket, lay greens on top and steam until tender-crisp.  Combine the cumin, coriander and ajwain seeds in a small bowl.  In a large, heavy bottomed nonstick pan, heat the oil over high heat.  When it is hot but not smoking, add the spice seeds and fry until they darken a few shades.  Seconds later, add the radishes and greens.  Stir in the turmeric, cayenne or paprika, and sweetener.  Reduce the heat to moderate and fry for 4-5 minutes.  Remove from the heat, add the salt and lime or lemon juice and toss to mix well.

Serves 4.

Adapted from The Best of Lord Krishna’s Cuisine by Yamuna Devi.

Advertisements