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
Serves: 2
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
- 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.
- Add the potatoes along with the salt, turmeric & cayenne. Reduce heat, cover & cook till the potatoes are soft. Sprinkle some water if necessary.
- add the radish greens toss to combine & cover again. Cook for about 5-10 minutes on low heat till the leaves have wilted.
- Sprinkle some sugar & remove from the stove.Drizzle lemon juice & serve with warm roti or tortillas.