The advantage of growing our own vegetables is that we get to use a wide variety of leaves either in our salads or in our daily meals.   Today I cut a whole bunch of radish leaves to make a family favourite.  I’ve always loved sauteed radish leaves as a child and have introduced Shiv to this tasty dish after we started growing our own vegetables and he has developed a fondness for it too.

What do I need to make it?

• 1 bunch of radish leaves
• 1 small onion
• 3 green chilies
• 2 cloves of garlic
• 1/2 cup freshly grated coconut
• 1/2 tsp mustard seeds
• 1 tsp split pigeon peas (channa dahl)
• 1/4 tsp turmeric powder
• A few curry leaves
• 2 tbsp coconut oil
• Salt to taste

How much will I make?

Serves 4-6 as a side dish

How do I make it?

Wash and chop the radish leaves finely.  Make a coarse paste with the onion, chilies and garlic.  Heat pan and add coconut oil, once hot add the mustard seeds.  When the mustard seeds start to splutter add the pigeon peas and curry leaves and stir till the peas change colour.  Add the paste and saute till the raw smell disappears.  Add the finely chopped radish leaves and season with salt.  Saute for a minute or two and then add turmeric powder and about half a cup of water.   Continue cooking till the water evaporates and then garnish with freshly grated coconut before turning off the heat.

The same recipe can be used for french bean leaves, pumpkin leaves and tender cabbage leaves.