NOTE: We all know that Radish white or Red is very good for health and its leaves have plenty of nutrients required by our body. Whenever you buy radish try to buy with leaves.Here is a simple Mooli and leaves Curry which does not need too many masala and tastes just Yum!!!!!
White Radish is better as they are less pungent.
U need:
Fresh White Tender Radish with leaves : 2 bunches
White onion: 1 peeled and sliced( can use red onion too.white tastes better)
Garlic pods: 2 minced fine
Green chillies: 3 minced fine
Oregano seeds(omam): 1/2 tsp
Jeera: 1/2 tsp
Salt to taste
Ghee: 3 tablsp
Turmeric powder: 1/2 tsp
Asefodita powder: 1/4 tsp
Method:
1. Clean and dice the radish and the leaves.The leaves should be diced fine.Wash well the leaves and the radish. Drain on a colander.
2. Heat ghee in a kadai.When hot add the omam seeds,jeera and saute. Add the garlic and fry till the garlic turns light borwn.Add the green chillies. Now add the sliced onion and continue frying.
3. Add the radish with the leaves.Stir well.Add turmeric,asefodita and toss well.Cover with alid and cook till the radish is cooked.Add salt.
4. Stir well for another 5 mins till the curry is dry.Transfer to a serving bowl.
5. Serve hot with hot phulkas and dal.
Note: Left over boiled vegetables at times make us wonder what new dish can we make from
them .Here is a simple medley of left over cooked veg and some fresh palak with a
twist. Green tomatoes used instead of red tomatoes. Served with carrot rotis tastes
YUM!!!!!!!!!!!
U need:
Left over mixed vegetables:2 cups either boiled or chopped
Fresh palak: 1 bunch cleaned and chopped fine.
Peeled small onions : 1/2 cup chopped fine
Ginger paste: 2 tsp
Garlic paste: 1 tsp
Green tomatoes pureed: 1/4 cup
Chola masala: 1 tsp
Red chilli powder: 1 tsp
Garam masala: 1/2 tsp
Roasted jeera powder: 1/2 tsp
salt to taste
Fresh cream : 1/4 cup beaten
Green chillies: 2 slit
Oil: 3 tablsp
Method:
1 Cook the chopped palak and puree to paste..
2. Heat oil in a kadai. When hot add the green tomato puree and sauté well.To this add the garlic paste.Now add the minced shallots ( small onions) and continue stirring. Add ginger paste.
3. Add the dry masalas one by one and sprinkle some water as you stir. Once the paste is cooked add the mixed vegetables.
4. Sauté well.Add salt and 1 cup water.Cover and cook till done.Open the lid and add the palak puree. Mix well and simmer further till the gravy is thick.Add the beaten cream. Simmer for a minute.
5. Transfer the curry to a serving bowl garnish with slit green chillies and serve with carrot rotis and red tomato chilli chutney.
For carrot roti stuffing:
Finely chop carrots: 2,Onion: 1 small,coriander leaves: 3 tsp,green chillies:2 and salt.
Use this as stuffing inside the rotis.
