Mooli Saag

INGREDIENTS:

Radishes with leaves - 4 medium

Salt - to taste

Oil - 2 tablespoons

Mustard seeds - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Asafoetida - a pinch

Turmeric powder - 1/2 teaspoon

Red chilli powder - 1 teaspoon

Dry mango powder (amchur) - 1 teaspoon

METHOD:

Chop radishes into small pieces. Shred the leaves. Sprinkle a little salt on the radishes and set aside for twenty minutes. Drain off the liquid.Heat oil in a kadai and add mustard seeds. As they begin to splutter add cumin seeds and asafoetida and sauté for half a minute. Add turmeric powder and red chilli powder and sauté for ten seconds. Add radish and leaves. Sauté for a minute. Sprinkle a little water to prevent scorching. Cover and cook on medium heat for ten minutes or till radish is soft and done. Adjust salt if needed. Sprinkle dry mango powder and mix well. Serve hot with paranthas.