Recipe credit: Darshana Muzumdar
Serves 4 as a part of an Indian meal.
- ½ kg radish leaves
- ½ kg onions
- ¼ tsp cumin seeds
- ¼ tsp asafoetida
- 1 ½ to 2 tbsp coconut or groundnut oil
- 1 tsp jaggery
- Salt to taste
Wash the radish leaves, drain and chop them finely. Chop onion fine. Heat oil in a thick bottomed steel pot and add the cumin seeds. When they splutter, add the asafoetida. Sauté on a low flame for a few seconds taking care not to burn them. Add the onion and sauté it till it is golden brown. Add the chopped radish leaves, jaggery, and salt. Mix well, cover and cook on low heat till the leaves are well cooked. Add a few tablespoons of water to prevent it from burning.
For the Whole-Food Plant-Based (WFPB) version:
For the whole plant version do not use oil. Add a little salt to the chopped onions and keep them aside in a thick bottom steel pot for 15 minutes for them to release moisture. Turn on the heat and sauté it. Add a couple of tablespoons of water if necessary till the onion is cooked and soft and then continue to sauté it till it is lightly golden brown. Heat an iron tempering ladle and add the cumin seeds. Once it is lightly brown, which takes only a few seconds, transfer it to the onions. Add the asafoetida to the ladle and roast it for a few seconds on low heat till it releases its aroma. Transfer this to the onions as well.
Use date paste instead of jaggery. Use soft dates and blend them with very little water. If using dates that aren’t very soft, soak them in warm water for half an hour before blending them to a paste.
Use rock salt instead of refined salt.