Raddish Sabji





  1. Cut raddish leaves in small pieces. Keep it aside.
  2. Grate raddish and add salt and mix so that raddish releases water after some time so leave this also aside.
  3. Now heat 2 spoon full of olive oil or ghee in a pan.
  4. Add a pinch of cumin seeds and fry for not more than half half minute.
  5. Now add chopped onions and cook them for a couple of minutes. Add some salt and then again cook it for few more minutes until onions turn light brown in colour.
  6. Now add one spoon ginger paste or chopped ginger. Fry that for less than half minute.
  7. Now add all the spices according to the quantity of the vegetables and your taste. For example, Half table spoon of each: salt, turmeric, green chilli. This is your tarka.
  8. Add raddish leaves and cook for until the leaves mix well with tarka. Sqeeze raddish to remove extra water and add to the tarka. Mix well and cook for another 15 minutes.
  9. Add one table spoon of coriander powder in the end.
  10. Garnish with fresh green coriander leaves.