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Radish Leaves With Spiced Yogurt

croolk's picture
In the West, radish leaves tend to be discarded, although they are actually an interesting green vegetable in their own right. Try this recipe which originates from Indian vegetarian cuisine: radish leaves cooked in a mixture of spices and yoghurt. The combination of flavours and textures turns a humble ingredient into something special enough to serve in its own right, or as a tasty contrast to a simple meat dish.
Ingredients
  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
  Turmeric 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm)
  Sesame oil 1 Tablespoon
  Mustard seeds 1⁄4 Teaspoon
  Cumin seeds 1⁄8 Teaspoon
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Course: 
Appetizer
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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