My son recently suggested to me that I should blog
about simple sabzis dry as well as gravy. Students like him really struggle when they want to make typical ghar ka khana.
Sharing the second recipe in the series . #gharkakhana
This is dedicated to students staying away form home, newlyweds and freshers in the kitchen.
Best radish is found during winter months. The tender , crispy leaves crowning white radish always becon me. These leaves when cooked with radish make a delicious dry sabzi.
It's best to boil them slightly. Reduces the sharpness slightly and reduces cooking time also.
My recipes are mildly spicy. So increase the chili powder as per your taste.
Radish 1 kg
Mustard Oil 2 tbsp
Asaefotida a pinch
Ajwain seeds 1 tsp
Red chili powder 2 tsp
Turmeric powder 1 tsp
Salt. 2 tsp or to taste
Amchoor powder 1 tsp
Pick the radish leaves. Remove thick stems.
Wash the leaves to remove all dirt.
Now finely chop tender stems and leaves.
Keep them on a colander to drain off excess water.
Take 3/4 of the total radish.
Wash and peel them.
Chop them into thin cubes.
Pressure cook the leaves and chopped radish with 1/4 cup water for 1 whistle.
Once the pressure drops, tranfer the contents to a colander placed on a deep bowl.
Don't throw this water, use it in any dal or gravy.
Heat oil in a heavy bottom skillet or kadhai.
I prefer to use my cast iron skillet.
If you don't have any of the above use a non stick pan.
Add asaefotida and ajawin seeds.
After 30 seconds tip in the boiled leaves and radish.
Stir fry on medium to high heat until the moisture evaporates , say 7-8 minutes.
Now add red chili powder, turmeric powder, salt and amchur powder.
Stir fry for 2-3 minutes on medium heat.
Taste, if it feels soggy, stir fry for another minute or two.
Taste and adjust seasoning.
Serve hot with roti /paratha.