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?
- Remove the tough stems from the leaves. Wash thoroughly. Drain of any excess water.
- Finely chop the leaves leaves.
- 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.
- Add the garlic and ginger. Sauté for 1-2 minutes.
- Lower the flame and add the turmeric powder and Kashmiri red chili powder.
- After a few seconds, add the radish and its leaves.
- Stir all together and let it cook.
- Once the saag is half done add salt, stirring occasionally.
- 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).
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