It is all about the leaves . . . bright red leaves seen in the background when Autumn was in its prime and green fresh radish leaves for your winter meal. Does it not look Christmasy!
Recipe courtesy : www.funfoodfrolic.com
Radish leaves – of 2-4 daikon radish
Potato – 2 medium sized peeled n cubed
Garlic 4-5 cloves
Whole dried chili – 2 broken into two
Chili powder – tsp
Turmeric powder – 1/3 tsp
Cumin seeds – tsp
Cumin powder – 1/2 to 1 tsp
Salt to taste
Mustard oil – 3- 4 tsps
Cut the radish leaves clean , wash and rinse many times. Chop roughly.
Heat 2-tsp mustard oil saute the radish leaves in it stir fry in medium heat until it turns bright green reduce heat and cover and cook for 8-10 mts until the leaves are soft n tender not mushy (next step is very important) remove onto a plate and keep it OPEN so it does not cook more and the leaves become dark.
Heat remaining mustard oil in the same pan add cumin let the aromas come then add the garlic chopped and red chili broken into 2 . Allow the garlic to release the aroma then add the potato cubes saute on high flame for 3- 4 minutes until the edges crisp up then reduce flame add the chili turmeric cumin and salt powders. Toss well Cover and cook until the potato is almost done. (Sprinkle some water in between if its too dry and powders are burning.)
Now add the cooked radish leaves to the potatoes, stir gently give it a minute or two then switch off flame. Do not cover fully. Serve the radish leaves stir fry as a side dish with chappathi or white rice.
Starting from top level : Fruit, Radish leaves and potato stir fry, Dal fry, Gajar mooli ka achar ,
Cucumber, soan papdi , yogurt and roti/chapathi.