Tuesday, July 21, 2009

Radish Saag

2 lb white radish with leaves
1/4 cup of peanuts
3 green chilli
1/2 tbs mustard seends
a pich of hing
2 tbs oil
salt as per taste
Clean the radish and leaves thoroughly and chopped into small peices. Boil it about 1/2 cup of water, add salt and cover the lid and steam it.
Grind the green chilli and peanuts into smooth paste with little water and add to the leaves.
Let it cook for upto 5 minutes, stir it in between to avoid peanus paste sticking to the pan.
Take it out of the stove and heat another pan with oil and add hind and mustard, when mustard splutters add the boiled saag and mix it properly and let it cook for a minute and it's ready to serve with roti or rice.I prefer it with plain roti.

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