Here is a radish or mooli roots and shoot stir fry subji, a dish from my mother’s repertoire!
1 tablespoon oil
½ teaspoon mustard seeds
¼ teaspoon turmeric
1 teaspoon chili powder (or to taste)
1 dry red chili (optional)
2 tablespoon fresh grated coconut
½ teaspoon cumin powder
Salt to taste
Pinch of sugar (optional)
A few tablespoons water if required
Cut the radish leaves out at the base. Pick and select the best leaves discarding hard stems. Wash the leaves and tender stems thoroughly in water. Chop finely and keep aside. Lightly peel the radish, wash and cut each radish lengthwise into four and then slice them into slices.
Heat a pan with the oil. Add mustard seeds and when they start spluttering, add the hing, turmeric, chili powder and the dry red chilly. Add the sliced radish and the chopped leaves. Sauté for a minute and add a few tablespoons of water if required. Sometimes if the radish has a lot of water content, it will let out its own juices which can help cook the leaves and the radish. Cook covered until almost done. Add coconut, cumin powder and salt to taste and the pinch of sugar. Remember, radish leaves are salty. Finish it by cooking some more, this time uncovered to dry any liquid the radish may have let out.
Serve hot with phulkas or dal and rice.