Radish Leaves – from 2 to 3 Radishes
Radish – Small – Preferably Red Color - 2
Onion Medium Size – Chopped
Peanuts – handful
Oil – 1 tablespoon
Red Chillis – 2 – crushed
Chop the Radish Leaves, Wash Thoroughly.
Grate the Radish.
Grind the Peanuts to a Coarse Powder.
Heat oil in a Kadai, tamper the Mustard Seeds and add Red Chillis. Sauté the Onions. Add the Chopped Radish Leaves and Grated Radish and Stir. Sprinkle little water and Keep under Dhum until the Radish and the Leaves are Cooked. Now, Add the Peanut Powder and Salt. Stir until even Distribution. Serve as a Side.
Recipe Contributed and Photographed by my Sister In Law Smt. Usha Venkatesh.