Mullangi Keerai(Radish Greens) Stir fry

Radish greens are available in plenty during the winter season.  These leaves, unless they are fresh and tender, do taste a little bitter. Radish greens or Mullangi keerai or mooli ke patte - Like any other greens, radish greens are also packed with vitamins and minerals. Most of them, use beets and radish and throw way the greens.

 

Radish greens contains more vitamin C than the root. In Punjab, cooked radish greens are a popular dish. My kids don’t prefer greens at all. But after eating greens in different form of ways, they love greens like anything in day to day life. I constantly strive to bring a different touch to the greens and in the process make them appreciate the need for healthy eating.Radish,the root vegetable has greens that are abundant in health benefits.They are too hard and fibrous to eat raw,but tehir firm stems and crisp leaves hold up well when sauteed lightly.

Prep time: 10 mins | Cook time: 15 mins

Cuisine: Punjabi (Side Dish)

Ingredients Radish greens – 3 large cups Small Onion -10 no’s   Garlic -4 pods Green chilli -2 no’s Cumin seeds -1 tsp Grated coconut -1/4 cup Turmeric powder- ¼ tsp Salt – to taste Seasonings Oil -2 tbsp. Mustard seeds -1/2 tsp Urad dal -1/4 tsp Hing –pinch Dry red chillies -2 no’s

 

Recipe Video:

Method

1. Wash and clean the radish greens.  Remove the thick stalk and chop the leaves finely. Grind coconut and cumin seeds in the mixie for a second without adding water and keep it aside.

2. Heat spoonful oil in a kadai or pan and add all the ingredients mentioned under the seasoning list. Add onions and sauté till the onions turn transparent which is followed by garlic too.

3. Then add radish greens, salt and mix well, cover with a lid and cook in reduced flame till the leaves become soft. Stir occasionally and it will cook for 15 minutes. Be patience till it gets cooked properly. Sprinkle water and stir in between for even cooking.

4. Add the coconut mixture and mix well . Serve with plain hot rice.

Notes

A few squeezes of lemon juice give it a light edge.Don’t ever trash the greens of any veggie .

Use can sauté cumin seeds and channa dal in place of urad dal.Take care while adding the salt. The leaves reduce in volume after frying, if you are not sure how much salt to add, add it once the leaves are almost fried and reduced.

Health benefits

Radish greens are an excellent source of Vitamin C. In fact they have far more calcium, protein and vitamin C than the roots. It contains cancer protective properties and aids in digestion. It also helps to flush toxins from the body. Radish leaves have more of Iron, Calcium, Vitamin C, phosphorous than the radish itself. The leaves of radish are diuretic, antiscorbutic and have a laxative effect.

 

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