Sabzi of Raddish greens (Leaves) /मूली के पत्तों की सब्ज़ी

मूली के पत्तों की सब्ज़ी /Sabzi of Raddish Leaves 

 I love to have green leafy vegetable on my dining table, be it lunch or dinner. Apart from the leaves of spinach, kale, salad leaves etc. the leaves of many other vegetables which we discard off are actually packed with nutrients and are delicious to eat. 

Leaves of Raddish (मूली) are one of them. When we purchase and use Raddish we just think of it's root, so either we do not bother to check for the quality of leaves attached to the root, or we discard them either in shop itself or throw them into  dustbin at home. Next time choose the Raddish with nice bunch of green crown on them and make this delicious sabzi. 

Preparation Time : 15 minutes 

Cooking Time :15 minutes 

Servings :4 Medium servings

Nutritional value 100 gm of Raddish leaves:

Energy : 25 cal 

Fats : 0.1gm

Carbs : 5.0gm

Sodium: 48 mg

Potassium : 400mg

Proteins : 2.25gm

Calcium : 255 mg

Iron: 2.5mg

Magnesium : 22mg

Dietary Fibers : 2gm

Water: 91 gm

Vutamins:

C: 50mg

B6: 0.18mg

A: 300ug

Ingredients Required for Making Sabzi:

• Raddish Leaves: 200gm(approx)40-45 leaves/crowns of 4 Raddish approximately

• Raddish : 4-5 inches piece(approx.) 
• Potato: 1 medium sized (10-15gm) (optional) 

• Cooking Oil: 5ml (I use mustard oil) 
• Cumin seeds: 1/2 Teadpoon
• Dry Red Chili :1-2(broken to pieces) 
• Asafoetida(हींग) : 1-2pinches
• Turmeric powder :1/4 Teaspoon 
• Salt :1 /2 Teaspoon 

Directions For Making Sabzi :

• Remove all blemished, hard, yellowish leaves. 
• Remove the hard stalk. Soft stalk adds crunch to sabzi so do not remove it. 
• Wash the leaves thoroughly in lots of water at least three four times to make sure all remanant soil on underside of leaves is removed. 
• Drain the washed leaves and then chop them as fine as you can. Finer they are cut tastier is the sabzi. 

• Wash and cut raddish and potato and tomato to small piece. 
• In an iron /cast iron wok or any other thick bottom cooking pan take oil and heat it. 

1. When the oil is hot but not smoking add :Cumin seeds
2. Red chili pieces
3. Asafoetida 

• When cumin seeds starts sputtering add pieces of raddish and potato. 

• Cook for two three minutes on medium heat. The potato and radish pieces twill charge color and become little soft. 
• Add Chopped leaves,salt, turmeric and mix nicely.

• And mix thoroughly. 
• Cover and ook for 3-4minutes on medium heat stirring once or twice. 
• Add Chopped tomatos 

• Cover and cook on medium heat for another 3 - 4 minutes with intermittent stirring. 
• Check the potato pieces. If they are cooked then remove the lid and up the heat to maximum and cook with continuous stirring till the liquid from vegetable dries up.  Make sure the vegetable does not stick to the bottom of cooking pan or get burnt. 

Sabzi is ready to be served 

• Adjust the salt, if desired add chili powder. Mix. 
• Switch off the heat. Take out the sabzi in a serving bowl and serve with daal-chawal /Roti /parantha. 

मूली के पत्तों की सब्ज़ी /sabzi of Raddish Leaves 

Tips:

• Chopping the leaves and stalk is must for good texture and taste. 
• In the last step of cooking be alert. If vegetable gets stuck to bottom of pan and gets little burnt also, it will leave unpalatable taste to sabzi. 
• If cooking is done in non-stick wok/pan then amount of oil can be reduced thus reducing the fat content of sabzi. 

Suggested Variations: 

• Finelly Chopped garlic can be added to the tempering.