21 November 2011

Radish Green Protein Curry

Radish or Mooli (in Hindi) usually brings back warm memories of the wintery days of Delhi. Come winter and its all about having yummy Parathas like Aloo (Potato), Gobi (Cauliflower) and Mooli (Radish). These are domestic versions, which most mothers are champions at.
Whenever I am grating the radish for the parathas, my dear hubby and kid usually vanish due to the pungent smell. Its not the same when I make the Radish leaf curry, with gram flour. Radish leaf is usually thrown away, but in the east and north east, leaves of pumpkin, radish, jute are used in making stir fried vegetable or just plain boiled version of accompaniments.
Radish leaves have more calcium, phosphorus, Vitamin C and protein than radish itself. The leaves of radish are diuretic, anti-scorbutic and laxative. Radish greens contain far more vitamin C, calcium, and protein than the roots. Radishes are very low calorie root vegetables; contains only 16 calories per 100 gram.
Here goes a simple, tasty method to get the benefits of Radish leaf and enjoy it too.

Oil – 2 Tsp
Jeera (Cumin Seed) – 1 Tsp
Ginger Garlic Paste – 1 ½ Tsp
Chopped Onion – 3
Red (Kashmiri) Chilli Powder – 2Tsp
Turmeric – 1Tsp
Garam Masala – 1 Tsp
Besan (Gram Flour) – 3 Tablespoon
Salt – to taste
Radish Leaves – 500 grams

Clean and coarsely chop the Radish Leaves. You will need a big pan, because the radish leaf will take a few minutes to shrink. In the pan heat the oil and add Jeera. Add the Ginger-Garlic paste, chopped Onion and sauté it till it becomes translucent. Add the Turmeric, Red chilli powder, Garam Masala and Salt. Mix all the above ingredients properly. Then add the chopped Radish leaves. Radish leaves let out water and takes few minutes to cook. Now add the Besan (Gram Flour) and try to mix it as fast as possible, as the Besan can become lumpy. Leave this on medium heat for at least 5 minutes for the Besan to cook and soak all the water from the Radish leaves. This dish takes 15-20 minutes. It goes best as an accompaniment with rice and Rasam* or Sāmbhar**.

*Rasam- Is a thin, clear broth made with tomato, boiled lentil and south Indian spices.
**Sāmbhar- Is a semi thick broth made with tamarind juice, lentil, vegetables and south Indian spices.


  1. will try this too. We definitely get raddish here but as you have described, i use only the raddish for parathas and throw away the leaves. Good that the entire vegetable can be used without any wastage :) thanks vidya..

  2. Thanks and am happy you liked it. do try it!