Mulo Shaag Bhaja/Sautéed Radish Greens (Two Ways)

We have had a really good summer so far. Milder than the past few years with quite a few summer rains.

Summer rain… the sound rings in happiness for me.

The smell of wet soil as the large drops disappear in to the hot, thirsty and cracked soil brings in peace. The dusty green turns a shade of deep and blissful green with delicate water droplets swinging at the tips. Blessed are we to have the rain and such beauty around us.

The plants have been doing very well this year. We have harvested more radishes than we could handle at one time. Along with them came the tender greens. Why toss them when they are fresh and full of nutrients and especially when they are harvested fresh from the yard.

A Bengali meal, as I have said many times before has at least one side of greens. It can be spinach, mustard, squash, pumpkin or any seasonal green available. Mulo Shaag or Radish greens make popular side for an everyday meal.

There are different ways to season them. The flavors of a simple stir fry gets a makeover with use of different spices.  I have the radish greens two ways here; one is seasoned and tempered with our favorite spice, nigella and the other is done with the mustard seeds.

Typically they are garnished with little crispy fried lentil dumplings: “Bori Bhaja”. In our home crushed and roasted peanuts were often used on any sauteed greens. So that is another option. Besides the crunch, both lentil dumplings and the peanuts add a speck of protein.

Radishes are quick crops to grow, but if you are planning to use the greens do not let them grow woody, tall and pithy. Harvest them young for best taste and flavors. The radish greens are slightly pungent like mustard or turnip greens. But they also are “hairy” or “prickly”. However if you are using tender leaves, the prickliness is no longer noticeable after you sauté  them.

Mulo Shaag Bhaja/Sautéed Radish Greens (Two Ways)

 

Ingredients: (Serves 4 as a side)

1. 6 cups chopped tender radish green
2. 1.5 tablespoon oil (I have used pure mustard oil for strong flavors; but any cooking oil could be used)
3. salt to taste
4. 1/2 teaspoon turmeric powder

Optional: few radishes sliced.

 

For Nigella Tempered Greens:

1. 3/4 teaspoon kalonji/nigella
2. 4-5 large cloves of garlic, sliced (about 1 – 1.5 tablespoon sliced)
3. 2-3 fresh green chili peppers, slit
4. a fistful of lightly toasted peanuts, crushed or a couple of tablespoon of fried and crushed bori/lentil dumplings (Optional)

 

For Mustard Tempered Greens:

1. 1 teaspoon brown mustard seeds
2. 1 dry red whole chili pepper, broken if you want it spicy
3. 1/2 cup chopped onions, pref. red onions
4. 1 teaspoon sliced garlic
5. 2-3 fresh green chili peppers, slit (remove seeds and membrane if you do not want it spicy)
6. a couple of tablespoon of roasted and crushed bori/lentil dumplings (Optional)

 

Method:

Wash the radish green well to remove dirt. Bunch them together and slice them in thin ribbons or chop them in small pieces.

 

To temper/season with Nigella:

Heat oil in a pan. Add the nigella seeds; when they sizzle, add the slit chili peppers and the sliced garlic. When the peppers blister and the garlic turns golden brown, add the chopped greens (and some radishes if you are using them). Add salt and turmeric and toss. Lower the heat to medium and cook until the greens are tender and cooked through. If you have not to tender greens, you might need to cover tightly and cook until they are cooked through. The green should be dry with no liquid left in them.

When almost done, increase the heat and give it a final toss. Adjust salt.

Just before serving garnish with toasted crushed peanuts or bori bhaja (fried lentil dumplings). Serve with a squeeze of fresh lemon.

 

To temper/season with mustard:

Heat oil in a pan. Add the mustard seeds and dry red chili pepper. When the seeds sizzle and the pepper turns a darker shade, add the slit green chili pepper, garlic and the onions. Cook until the onions are translucent. Add the greens,(and some radishes if you are using them), salt and turmeric and cook at low to medium heat until they are tender and cooked through.

The green should be dry with no liquid left in them.

When almost done, increase the heat and give it a final toss. Adjust salt.

Just before serving add bori bhaja (fried lentil dumplings). Serve with a squeeze of fresh lemon.

 

Preparation Time: 15 minutes

Cooking Time: 15-20 minutes

Difficulty Level: Easy

Serves: 4 as a side

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