Salads: Radish Leaves with Spiced Yoghurt
Published: Tuesday, 30.09. 2008 - 10:38:06 By: miro |
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In the West, radish leaves tend to be discarded, although they are actually an interesting green vegetable in their own right.
Try this recipe which originates from Indian vegetarian cuisine: radish leaves cooked in a mixture of spices and yoghurt.
The combination of flavours and textures turns a humble ingredient into something special enough to serve in its own right, or as a tasty
contrast to a simple meat dish.
Ingredients
250g (9oz) very fresh radich leaves (the leaves of about 3 bunches)
1 piece of fresh root ginger, about 20g (3/4oz)
1 table spoon chickpea flour (or maize flour)
150g (5 1/2oz) set natural yoghurt
1/8 teaspoon turmeric
1 garlic clove
1 tablespoon sesame oil
1/4 teaspoon mustard seeds
1/8 teaspoon cumin seeds
salt, to taste
Preparations
Wash the radish leaves and then carefully squeeze them dry.
Peel and grate the ginger. Put the chickpea flour into a shallow dish. Pour the yoghurt over it and stir well to eliminate any lumps. Stir
in water (roughly double the volume of the yoghurt) until the consistency is like that of single cream. Add the grated ginger, the turmeric and
a little salt.
Chop the garlic finely. Heat the sesame oil in a frying pan. Add the garlic and the mustard and cumin seeds. Cook for 30 seconds until brown, stirring
constantly, then add the radish leaves, 100ml (3 1/2fl oz) water and a little salt. Cook over a fairly high heat for a few minutes, until all the
water has evaporated.
Pour the yoghurt-based mixture over the radish leaves in the pan. Gently bring to the boil while stirring and cook for 10 minutes, or until the mixture
becomes creamy and all the ingredients are well combined.
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