• Tender radish leaves alongwith stalk (usually left over from other veg preparations of radish)
  • 1 small onion
  • 1 teaspoon green chillies chopped (green peppers)
  • ½ teaspoon jeera (cumin seeds)
  • Salt to taste
  • ½ teaspoon sugar
  • ¼ cup thick curd (yoghurt)
  • 1 tablespoon peanuts powdered coarsely
  • A pinch of hing (asafoetida)
  • Dhaniya patti / Coriander leaves for garnishing

A great refreshing crunchy salad made from scraps of Radish greens/ Mooli ke patte that you would normally have discarded. Greens not only have intrinsic nutritive value of minerals etc but also add that zing to a possibly bland meal. The Radish salad can be made without peanuts, but the addition of coarsely ground peanuts adds a great flavor that is typical of the western Maharashtra ghats. Adding nuts to a meal is always beneficial as they help to control cholesterol levels.

 

Radish Greens

 

 

 

 

 

METHOD:

  1. Chop the radish finely alongwith its tender stalk.
  2. Add salt and keep for 5-10 minutes. Drain off the water.
  3. Add onion, green chillies, salt & sugar. Mix well.
  4. Tempering of ½ teaspoon jeera and hing (asafoetida) in 1 teaspoon oil till it splutters/ crackles. Add this to the above mixture.
  5. Add coarsely powdered peanuts and curd and mix well.
  6. Garnish with coriander sprigs.

Radish greens salad