The next time you spot a bunch of tender radishes with the leafy greens attached to them, don’t turn a blind eye to them. Buy them!
Radish greens are very much edible. They are rich in iron, calcium, fibre, protein and Vitamin C. Not just that, they possess cancer-fighting properties, aid digestion and help the body eradicate toxins.
These leaves make for some highly delicious dishes. They can be used raw, in salads, or made into daal or a variety of curries, too. This Mula Ni Bhaaji Nu Shaak, a Gujarati-style dry preparation using these greens and gram flour (besan) is just one way to use them.
It isn’t very tough to come across radish greens here in Bangalore, especially in winter. In winter, you get absolutely gorgeous radish greens, full-bodied and very tender, with the tiniest of radishes attached to them. I can’t resist a good bunch of radish greens when I spot them at the vegetable vendor’s. More often than not, I end up making this Gujarati Mula Ni Bhaaji Nu Shaak with them. Amma learnt this recipe for Mula Ni Bhaaji Nu Shaak from a Gujarati neighbour of ours, and I, in turn, learnt it from her.
This shaak is a huge favourite at home, making for just the perfect accompaniment with rotis and kadhi or daal. The sugar (or jaggery) used in this dish balances out the slightly bitter taste that radish greens possess, as does the gram flour. It is such a simple thing to make too, something that gets ready in a jiffy!
Here is how we make the Gujarati-style Mula Ni Bhaaji Nu Shaak.
Ingredients (serves 3-4):
- About 3 cups of young radishes + their greens, chopped finely
- Salt, to taste
- Jaggery powder, to taste
- Red chilli powder, to taste
- Gram flour (besan), about 1/2 cup
- 2 tablespoons oil
- 1 teaspoon mustard
- 1/2 teaspoon turmeric powder
- A pinch of asafoetida
. Dry roast the gram flour on medium flame till it turns slightly brown and begins to emit a lovely fragrance. Ensure that it doesn’t burn. When done, transfer to a plate and keep aside.
Now, heat the oil in a pan. Add in the mustard, and allow to pop. Add in the asafoetida, and let it stay in for a couple of seconds.
Add in the chopped radish and the greens. Cook, covered, on low-medium flame till the radish and the greens get tender.
Add salt, jaggery powder and red chilli powder to taste, along with the turmeric powder. Mix well.
Cook on low-medium flame for a couple more minutes, or till the radish and the greens are fully cooked. This should take 6-7 minutes. The radish will let out water – you need to cook the radish and the greens till all the water is fully absorbed.
Now, add the roasted gram flour to the pan. Mix well. Cook on low-medium flame, uncovered, till all the ingredients are well integrated together. This should take 3-4 minutes.
Switch off gas. Serve with rotis and daal tadka or kadhi.
1. Use radishes and greens that are very tender, in the peak of winter, for best results.
2. This curry is supposed to be dry. If you feel it is very dry, though, you could add a splash of water before adding in the gram flour.
3. Sugar can be used in place of jaggery powder. Do not skip the jaggery/sugar, because it is what gives the curry a beautiful, well-rounded flavour.
You like? I hope you will try out this Mula Ni Bhaaji Nu Shaak too, and that you will love it as much as we do!