Mooli ka saag (Radish leaf saag) - Test 1

https://www.funfoodfrolic.com/mooli-ke-patton-ka-saag/#recipe

https://mildlyindian.com/mooli-ki-saag-radish-leaves-braised/

https://dishesandflavors.com/mooli-ka-saag/

1 - This is a good combination of recipes, and the alterations all seem to work - balanced heat and saltiness. It's a bit unusual in that it is a bit dry, so matching it with another creamy dish seems like a good match.

500 gm radish leaves (maybe 1/3 is spinach or chard)

1 medium size radish (8oz), finely chopped

2 Tbsps. oil

1/2 teaspoon cumin seeds

1/2 tsp red pepper flakes

A pinch of Asafoetida (hing)

1 tsp (8g piece) ginger, finely grated

1 clove garlic, finely grated

1/2 tsp turmeric powder

1/2 tsp Kashmiri red chili powder

1/2 tsp salt?

1. Remove the tough stems from the leaves. Wash thoroughly. Drain of any excess water.
2. Finely chop the leaves leaves.
3. Heat 2 tablespoons oil in a heavy bottomed pan on medium heat. Add the cumin seeds, red chili flakes and Asafoetida. Cook until the cumin seeds start to brown.
4. Add the garlic and ginger. Sauté for 1-2 minutes.
5. Lower the flame and add the turmeric powder and Kashmiri red chili powder. 
6. After a few seconds, add the radish and its leaves.
7. Stir all together and let it cook. 
8. Once the saag is half done add salt, stirring occasionally.
9. It's ready when it the radish starts to soften and it looks a bit dry (you can make it more crispy if you want by frying it for longer).