The onset of winter brings with it fresh white Radish (mooli) topped with lush green leaves. Here’s a curry that puts those radish greens to excellent use.
Radish leaves have a sharp, peppery taste that’s balanced out by mildness of eggplant and the sweet-tartness of tomatoes. Here’s how to make baingan mooli patta sabzi (eggplant radish leaves curry).
You Need:
- Fat purple eggplant – 1
- Tomato – 1
- Radish leaves – 2 cups, chopped
- Radish – 1 small (~15 thin slices)
- Salt – to taste
- Red chili powder – 1/2 teaspoon
- Pepper powder – 1/2 teaspoon
- Cumin powder – 1/2 teaspoon
- Coriander powder – 1/2 teaspoon
- Turmeric powder – 1/4 teaspoon
- Mustard seeds – 1/2 teaspoon
- Fenugreek seeds – 1/4 teaspoon
- Asafoetida powder – a pinch
- Mustard oil – 2 tablespoons
How To Make Baingan Mooli Patta Sabzi:
1. Prep the veggies
Chop the eggplant into large (~3cm) chunks.
Wash, scrape and slice the radish into thin disks.
Wash and chop radish leaves roughly.
Chop tomatoes.
2. Cook
Heat two tablespoons of mustard oil in a kadhai or thick-bottomed pan.
When the oil is hot, add to it mustard seeds, fenugreek seeds and asafoetida powder.
After the seeds have spluttered, follow with radish slices.
Let the radish sizzle in the oil for a minute.
Add chopped radish greens and tomatoes.
Mix and cook for a minute.
Tip the chopped eggplant into the pan. Mix.
Add the spice powders: turmeric, cumin, coriander, red chili and pepper. Sprinkle salt to taste.
Stir around to get the spices to coat the vegetables. Add half a cup of water.
Cover the pan and cook on medium heat till the water dries up and the vegetables are cooked. Stir once in between. This would take around 10 minutes in all.
Baingan Mooli Patta Sabzi is ready.
Serve hot with chapatis/rice and dal.
Meal below: rice, masoor dal, baingan mooli patta sabzi, pickle.
Notes:
Try out other winter vegetable recipes: khad ki sabzi, bathua ka raita, aloo methi.
The post Baingan Mooli Patta Sabzi: Eggplant Radish Leaves Curry appeared first on The Steaming Pot.
