Ingredients:

• 1 cup – tender greens of white radish, finely chopped
• 1 – Tomato finely chopped
• 1 tsp – chilli powder
• 1 tsp – Coriander seeds powder (dhania powder)
• 1/4 tsp – Turmeric powder
• 1 tsp – dried Mango (amchoor) powder
• 1 tsp. Lemon juice
• Salt, to taste
• 1/2 tsp each – cumin and Mustard Seeds
• 2-3 pinches – Asafoetida
• 1 tbsp – crushed Peanuts
• 1.5 tbsp – oil

Method:

1. Sprinkle some salt over the chopped leaves. Keep aside for 10 minutes.
2. Soften leaves with hand in a kneading motion. Squeeze out all water that it let off due to salt.
3. Wash well in fresh clean water. Drain out in a colander, keep aside.
4. Heat oil in a saucepan. Add seeds, asafoetida, allow to splutter.
5. Add tomatoes, stir, cover and cook till soft.
6. Meanwhile, sprinkle all masalas, salt, etc. over leaves. Mix well with both hands.
7. Add to tomatoes, mix well.
8. Add crushed peanuts, lemon juice, mix again, simmer till water evaporates.
9. Once oil separates, take off heat and transfer to serving bowl.
10. Serve hot with rotis, puris, parathas.

Recipe courtesy of Sify Bawarchi