• 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.