This is a typical punjabi dish and the burji leaves a unique bitterness in the mouth. Its typical of a mooli after taste and its really an acquired taste that comes after trying it several times. The first time I enjoyed it was when it was served with makki ki roti that was stuffed with grated white icicle mooli with a blob of white homemade butter and a huge glass of salt lassi at home by my mom. I closed my eyes and was instantly transported to a small farm settlement in punjab.
What you need
• Leaves of 6-8 radishes (preferrable white)• 2 tbs mustard oil
• 1 tsp jeera (cumin) seeds
• 1 tsp ajwain (carum) seeds
• A pinch of hing (asafoetida)
• Salt and chilli powder to taste
• 1 tsp. amchoor or dry mango powder
Wash the leaves thouroughly, drain and chop finelly.
In a kadai (wok), heat the mustard oil and add the jeera, ajwain and hing.
When the seeds are slightly browned and leave an aroma, add the chopped leaves and saute.The leaves will considerably reduce in qauntity as you cook.
When they are cooked, add salt and chilli powder to taste and amchoor powder.
Serve with raita and a hot phulka. This is my contribution to JFI: Green leafy vegetables by indira of mahanandi.
