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
-
3
cups chopped radish or beet greens
-
1
medium red onion cut into thin strips
-
2
cups diced Yukon potatoes
-
1
pinch turmeric
-
2
tablespoons canola oil
-
1
teaspoon black mustard seeds
-
1
teaspoon whole cumin seeds
-
1/4
teaspoon whole fenugreek seeds
-
1/4
teaspoon Cayenne pepper powder
-
1
pinch sugar
-
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.
/5fb9943b-9dde-4f6a-97c4-625fe56e4904--DSC_0014.JPG "Sauteed potato & greens 2")
