This is simple quick recipe using leaves of radish (mooli) which are generally not used, can be used as a tasty side dish.
Radish Leaves (Mooli ke Patte)– 3 cups (Thoroughly washed and finely chopped)
Garlic – 8-10 cloves
Green Chillies –2-3 (can be increased or reduced depending on your requirement of spiciness)
Ajwain (Carom Seeds) – 1 tsp
Heeng (Asafoetida) – A pinch
Salt – To taste
Oil – for cooking
Finely chop garlic and green chillies. In a pan heat oil. Add ajwain. When ajwain starts to crackle add chopped garlic and green chillies. When garlic starts turning brown add the leaves. Add salt and heeng.
After around 5 minutes, the leaves would leave water. Reduce heat now. Cook till all water dries up. Now increase the heat and cook for 5-6 minutes more. (The leaves would turn darker in colour).
Serve hot with paranthas etc.
P.S. – The leaves generally have a little salt content so please add salt in moderation. Along with the leaves one can add finely chopped radish also, in such case the dish needs to be cooked till the radish become soft and slightly translucent.
Please use only green leaves and not the leaves which are turning yellow or are wilting. (these wilting leaves can be used to make good compost for kitchen garden).
Similar dish can be created using cauliflower leaves (but only the leaves which are tender).