Ingredients:

• 5 to 6 – tender greens of white radish with stalks
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Amchoor (dried mango) powder
• 1/2 tsp – mustard and cumin seeds, mixed
• 3 to 4 pinches – Asafoetida powder
• 1/2 tsp – Wheat flour
• 1.5 tbsp – oil
• Salt to taste

Method:

1. Chop greens with stalks and sprinkle 1 tsp salt. Toss and keep aside for 15-20 minutes.
2. Now gently rub down greens with palm.
3. The greens would have reduced substantially in volume.
4. Add plenty of water, drain and wash out.
5. Press out excess liquid and keep aside.
6. Heat oil, add mustard and cumin seeds and asafoetida and allow to splutter.
7. Add greens and all remaining ingredients.
8. Mix well, cover and cook for 3-4 minutes.
9. Sprinkle wheat flour and mix.
10. Cook on high till all excess fluid is absorbed.
11. Add more salt if required, mix and take off fire.
12. Serve hot with chapati, roti or puri.

Recipe courtesy of Saroj Kering