MOOLI AUR METHI KI SABZI (Raddish with leaves and Fenugreek leaves dry curry)

MOOLI AUR METHI KI SABZI (Raddish with leaves and Fenugreek leaves dry curry)

Here is a recipe created by me. Fusion of fusions and a lot of confusions, presenting the Mooli aur Methi ki Sabzi with a twist.

I haven’t heard of Radish along with it’s leaves cooked combined with Fenugreek leaves and I decided to try this combo just for fun and lo and behold it turns out to be too good and everyone likes it including my friends with whom I shared it proudly. I am sure Archimedes must have felt the same way when he discovered the laws of buoyancy the way I felt tasting my invention. It was extremely exciting and I am thinking of creating a whole new topic on my blog dedicated to the new things that I am going to try. Ain’t that going to be fun.

Without further ado…let’s go on to read the recipe of a dry curry made with Radish along with its leaves and Fenugreek leaves.

MOOLI AUR METHI KI SABZI

Ingredients

Radish with leaves - 3-4 (use small radish)

Fenugreek – 1 cup

Onion – 1 (optional)

Besan (Chickpea flour / Bengal gram flour) - ½ cup

Ginger paste – 1 tsp

Mustard seeds – 1 tsp

Black gram dal (Udad dal) – 1 tsp

Asafetida – a pinch

Red chili powder - ½ tsp

Turmeric powder - ½ tsp

Salt as per taste

Oil

Method

Roast the chick pea flour (besan) until golden brown, keep this aside. Wash and peel the radish and chop them into small squarish pieces and keep aside. Separate the radish leaves, rinse them thoroughly and chop them finely and keep aside. Sort the methi leaves(de-stem), rinse well under running water in a colander and chop them. Keep this aside too.

Now in a wok, add one 1teaspoon of oil, once the oil is hot, add the mustard and udad dal and when it splutters add in the chopped radish,

If you are using onions kindly add finely chopped onions before adding the radish and sauté until transparent only then add the radish.

After this add in the radish leaves and fenugreek leaves. Also add in the turmeric, asafetida, red chilly powder and salt as per taste and stir well.

Cover the wok with a lid and let it cook in its own juices. Don’t add any water as once you add the salt the radish, its leaves and the fenugreek leaves will release its own water and it should cook in that only. After about 15 minutes you will notice that the radish is soft and can be easily mashed by hand and the water has dried completely and the vegetable has become dry. At this stage add in the roasted chickpea flour and mix well. Check for salt, you can add some more salt in this stage. Mix it well and cook until dry as you see in the picture.

Serve this unusual concoction of mine with fulkas/parathas or dal and rice or sambhar/rasam and rice. It’s a fusion recipe and can go with any cuisine.