Pickled and Spicy Radish Greens
Fresh radish greens, chopped and briefly cooked with pickling spices, are mixed with lemon juice, then topped with oil seasoned with asoefetida, fenugreek, red chilli powder and split mustard.
Equipment
- Microwave oven: if not available, can be made on stove-top (directions given in Recipe Notes)
- Salad spinner: to dry the greens after washing. If not available, towel drying works - it just takes a bit longer
Ingredients
- 1/2 cup radish greens - chopped finely from 1 bunch red radishes
- 1 tsp amchur
- 1/2 tsp fennel powder
- 1/8 tsp split mustard yellow, skinless; if not available, yello mustard powder is OK
- 1/4 tsp red chilli powder (cayenne)
- 1/4 tsp salt
- 1/8 tsp turmeric
- 1 tbsp lemon/lime juice- freshly squeezed fresh is best; if not available, bottled is OK
Oil seasoning
- 1 tbsp oil peanut oil or other mild oil; do not use olive oil
- 1/8 tsp Asoefetida (hing)
- 1 pinch fenugreek powder
- 1/8 tsp red chilli powder
- 1/4 tsp split mustard yellow, skinless; if not available, yellow mustard powder is OK
Instructions
- Trim and thoroughly wash/rinse the radish greens in a colander. However, if there is a lot of grit stuck to the leaves, more thorough rinsing is needed. In that case: take a large pot of water and dunk the greens into it; loosen the leaves and shake them around in the water, to release the grit and let it settle to the bottom. Then wash thoroughly in a colander with lots of fresh water.
- Remove excess moisture; use a salad spinner, or spread the leaves on a towel, and allow to dry for about 10 min
- Chop the greens finely: first, cut into thin ribbons, then turn the cutting board 90 degrees and slice thinly again. Transfer the greens to a microwave safe bowl.
- Add all the remaining ingredients except the lemon juice to the greens in the bowl.
- Do not mix; cover and cook for 1 min on high power
- Remove from microwave. the volume will be much less than before.
- Mix well and cook in the microwave for another minute, covered, high power. Remove, stir and set aside to cool for 5-10 min.
- When cooled, add lemon juice and stir. Taste and adjust the salt as per your preference.
- While the greens are cooling, prepare the seasoned oil: Heat oil in a small Tadka wok or a small saucepan. Add the Asoefetida (hing), fenugreek powder and split mustard - stir for about a minute.
- Remove from heat, add chilli powder and immediately pour the hot oil on the prepared radish greens mixture. Use a bit of the greens to mop up the residual oil sticking to the wok.
- Mix well: ready to eat!
- Serve as a condiment with any Indian meal - rice, chapati, roti, parathas, etc.
Notes
Stove-top directions:
Place the chopped turnip greens in a small saucepan; add 2 tbsp water, then add the spices carefully so they are placed on top of the greens - do not mix. Cover and cook on low heat for about 6-7 min. Keep covered for 3-4 min longer. Remove the cover and set aside to cool. Add the lemon juice and continue forward as directed in the recipe.
You can also use the radish greens from the white radish, (Daikon), provided they are tender - discard any big, yellowing leaves.
Nutrition
Calories: 31kcalCarbohydrates: 2gProtein: 1gFat: 2gSaturated Fat: 2gSodium: 97mgFiber: 1gSugar: 1gVitamin A: 47IUVitamin C: 17mgCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!