Ingredients:

• 2 cups – radish (mooli), chopped
• 5 cups – radish leaves, chopped
• 4 – Green chillies
• 4 tbsp – Mustard oil
• 1 tsp – carom seeds (ajwain)
• 1/4 tsp – Asafoetida
• 1/2 tsp – Turmeric
• 1 tsp – salt
• 1 tsp – chilli powder
• 1 tsp – Mango powder
• 1 tsp – coriander powder

Method:

1. Wash radish and the leaves.
2. Use only the fresh and green leaves, do not use the leaves which are yellow in colour.
3. Scrap the radish and then chop the root and leaves along with the steams.
4. Pressure cook them with a glass of water for 2 whistles or boil till done.
5. Drain and gently squeeze out the water from the boiled vegetable (can use this water to make chapatti/roti dough).
6. Heat oil in a pan and add carom seeds, when it starts crackling add asafoetida and chopped green chillies.
7. Stir for few seconds.
8. Now add turmeric and boiled radish, mix and saute for a minute.
9. Add salt and all the spices, mix and cook on medium flame for 2-3 minutes.
10. Keep stirring in between, and then cook on slow flame for 2-3 minutes.
11. Serve hot with chapatti.
12. Recipe courtesy: Maayeka