Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 2 Servings

Many of us don’t know that radish leaves can be used in dishes. Usually the radish greens are just thrown away and only the root is used. Radish greens are very nutritious and have a great flavor. They can be added to parathas or even used as in this sabzi.

Ingredients

• Tender radishes with leaves: 3
• Mustard: ½ tsp
• Jeera: ½ tsp
• Red chilli: 1
• Amchur powder: ½ tsp

Method

• Separate the radish from the leaves.
• Wash the radish and leaves well.
• Cut radish into small cubes or half moons.
• Chop the leaves fine.
• Take a pan and dry roast mustard , jeera and red chilli.
• Now add the radish leaves and radish, close the pan and cook for 5 to 10 minutes on medium flame.
• Add salt and amchur powder and mix well for a minute.

Wellcure Tips:

• Radish and radish leaves are naturally salty. So make sure to not over salt the dish.
• Optional: Half spoon jaggery powder can be added if the radish seems too strong for your liking.
• Radish should be tender otherwise the leaves will be too pungent and peppery. Radish leaves taste best in winter season.

Eating Guide:

• Food Group: Vegetables
• Vegetables are a store house of vitamins and minerals and hence a must add to your dietary intake. Eat fresh, seasonal vegetables.
• Great way to get the nutrition of radish during winter months, while they are amply available.
• Eat along with your regular cooked meals for lunch/dinner.

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