Mooli ke patte (Radish leaves) ki sabzi

Ingredients

2 cup finely chopped soft Radish leaves (mooli ke patte)

½ cup finely chopped radish roots

½ cup besan (Chickpea flour/bengal gram flour)

1” finely chopped ginger

A pinch of asafetida

½ teaspoon red chili powder

½ teaspoon cumin seeds

½ teaspoon turmeric

½ teaspoon coriander powder

½ teaspoon garam masala

½ teaspoon coarsely grounded Aniseeds

½ teaspoon amchoor (dried raw mango powder)

Salt to taste

1 tablespoon oil

Method

Boil finely chopped radish leaves and roots in a pan with little water, till they are tender.

Cool them at room temperature and remove excess water out of them by squeezing them with your palm.

Heat 1teaspoon of oil in a Kadhai/wok.

Roast chickpea flour for 2-3 minutes in it and keep the flour aside.

Now heat the remaining oil in a Kadhai/wok.

Add asafetida in it.

Add cumin seeds in it. Stir it

Now add turmeric and stir it

Now add boiled radish leaves, roots, chickpea flour and salt in it.  Mix it well.

Cover the Kadhai/wok with lid and cook for about 10 minutes on a slow flame. Stir it after 2-3 minutes.

Now remove the lid and add red chili powder, coriander powder, garam masala, aniseed powder and amchoor.

Mix it well and cook for another 5 minute on a slow flame without covering it.  Stir it.

Remove from stove

Dish out the content in a serving dish.

Serve while hot with parantha.