Radish Leaves With Spiced Yogurt
|Radish leaves||250 Gram (9oz, the leaves of about 3 bunches)|
|Root ginger piece||20 Gram (3/4 ounce)|
|Chickpea flour/Maize flour||1 Tablespoon|
|Natural yoghurt||150 Gram|
|Garlic||1 Clove (5 gm)|
|Sesame oil||1 Tablespoon|
|Mustard seeds||1⁄4 Teaspoon|
|Cumin seeds||1⁄8 Teaspoon|
Wash the radish leaves and then carefully squeeze them dry.
Peel and grate the ginger. Put the chickpea flour into a shallow dish. Pour the yoghurt over it and stir well to eliminate any lumps. Stir in water (roughly double the volume of the yoghurt) until the consistency is like that of single cream. Add the grated ginger, the turmeric and a little salt.
Chop the garlic finely. Heat the sesame oil in a frying pan. Add the garlic and the mustard and cumin seeds. Cook for 30 seconds until brown, stirring constantly, then add the radish leaves, 100ml (3 1/2fl oz) water and a little salt. Cook over a fairly high heat for a few minutes, until all the water has evaporated.
Pour the yoghurt-based mixture over the radish leaves in the pan. Gently bring to the boil while stirring and cook for 10 minutes, or until the mixture becomes creamy and all the ingredients are well combined.