At the farmers market, I often observe people take off the radish leaves before getting the bunch of radishes. I have observed the same in India too where the sabjiwala asks if he shall take off the leaves. This week in my grocery I was buying the radish with the tops and they asked me if I kept rabbits!! I said no and nearly ready to chop off the radish tops were safe. I had to literally jump in and salvage them. The greengrocers were quite curious about what I planned to do with the radish leaves. This was the revelation that many of them do not realise the benefits of this rabbit food. Well, if it so good for those cute rabbits so it is for us.
Benefits of radish leaves
Raphanus raphanistrum subsp. sativus, is quite popular as a peppery root vegetable than the actual leaves. In fact, the leaves are as equally good as the roots.
- May it be the daikon or the salad radishes the leaves have six times more Vit C than the root.
- Being a green leafy vegetable it adds a lot of dietary fibre to your meals.
- The diuretic properties of the radish leaves are well tested for.
- Radish leaves have been considered useful in the treatment of piles. Though the reasons are not explained clearly, the dietary fibres and anti-inflammatory benefits may be the reason.
- Just like most leafy vegetables, they are useful for the diabetics, the iron deficient and detox needed ones.
This recipe with radish leaves was the perfect pick for the theme #saagsaaga on Foodie Monday blog hop initiated by Kriti.
Enjoy the simple recipe and the green bits of every vegetable possible. Waste not!! want not !!!
The addition of boiled potatoes, corn, roasted tofu or paneer cubes to this dish is your preference. Add it based on what you have. Sometimes the simple flavours are the best, so leave it plain. Also, you will find that some greens as soon as they cook turn a bleary colour, but the radish does hold the colour well and I love the bright greenness of this curry.
Here are a few more recipes with green leafy vegetables.
Hope you like and enjoy these recipes. Do let us know your known ways of getting the green power.
Enjoy this week with unique recipes of saag from the group.
This recipe is also a part of the Cooking from a Cookbook Challenge as the base recipe for a saag is one I have learnt from the renowned Tarala Dalal. As years went by I have madly adapted the recipe to suit our needs and the available greens along our travels.
Speaking of which, I madly miss the green grocers of Penang wetmarket. Here is a post Iwrote in the baby years of this blog.
See you later this week with something more.
Mooli ke saag
Radish leaves braised
the leafy part
- 2 cups radish leaves cleaned, washed and chopped
- 1 cup Spinach (optional)
to saute and grind
- 1 clove garlic
- 1/4 cup red onion chopped small
- 1/4 cup tomatoes
- 1/2 tsp fresh ginger root grated
- 1 medium green chill (optional)
- 1 tsp cooking oil
- salt to taste
- 1/4 tsp roasted cumin powder
- 1 tsp garam masala powder
- 1/4 cup full cream milk / plant based milks
- butter to serve, avoid for a vegan treat
- Clean and wash the radish leaves, peel and chop the onions tomatoes, ginger and green chillies.
- Into a pan, add oil followed by onion, garlic green chillies and ginger to saute
- As the onion turns golden add the tomatoes and saute well.
- Cool and add to the blender with the chopped radish leaves, blend smooth.
- Add the blend into the pan and bring back to a bubble.
- Add the salt, garam masala and roasted cumin powder. Stir well.
- Cook the greens for about 5 minutes
- Now as it gets the raw green smell off , add the milk and cook for another 3 to 5 minutes.
- Remove from heat and stir in some butter for extra creaminess.
- Serve hot with Rotis or rice.
This recipe can be made with any type of Indian style greens, like amaranthus, palak, methi, bathua or more. Add corn, paneer, sauteed tofu or boiled potatoes based on your liking. Remove the saag as soon as it is cooked to retain the green brightness. Also, don't cover and cook.
Calories: 72kcalCarbohydrates: 8gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 7mgSodium: 590mgPotassium: 396mgFiber: 2gSugar: 2g
Tried this recipe?Let us know how it was!