Mullangi Pallo- Batato- Piyava Bhaji (Radish Leaves- Potato- Onion Sabzi).

“Mullangi Pallo- Batato- Piyava Bhaji (Radish Leaves- Potato- Onion Sabzi)” … It is always a delight to relish soft roti's dunked in equally tasty side dish ... each season produce appropriate crop for that particular period ... and when radish with tender leaves are in season, I make the best use of this wonderful leafy veggie that is rich in nutrients like Vit. C and calcium by including them in some form into my daily diet … sharing a simple Indian style bhaji/ sabzi that tastes wonderful served with chapati/ roti/ poori … Yummilicious …

** Edible leafy veggies are always a good source of nutrients and minerals. Radish greens/ mullangi pallo are loaded with Vit.C which is known to boost immune system and also helps in bone building as it is also a good source of calcium, which makes it all the more important to be included in daily diet. Tried out this simple masala side dish including potato and onions to be served with chapati/ phulkas and it tasted excellent.

** Here is my simple recipe for “Mullangi Pallo- Batato- Piyava Bhaji (Radish Leaves- Potato- Onion Sabzi)” … my style …

** Ingredients :

Mullangi Pallo/ Radish Leaves/ Mooli Patta : 3-4 cups

Batato/ Potato/ Aloo : 2 medium sized

Piyavu/ Onion/ Kanda : 2 medium sized

Losun/ Garlic/ Lehsun: 6-8 cloves

Tarni Mirsanga/ Green Chilly/ Hari Mirchi : 2

Sukki Mirsanga/ Dry Red Chilly/ Sooki Mirchi : 2

Sasam/ Mustard Seeds/ Rai : 1 tsp

Jeera/ Cumin Seeds : 1 tsp

Karbevu/ Kadipatta/ Curry Leaves : 8-10

Haldi Pitti/ Turmeric Powder : ½ tsp

Jeera/ Cumin Powder : 1 tsp

Mirsange Pitti/ Red chilly Powder/ Mirchi Tikkat : 1 tsp

Chane Peeta/ Besan/ Bengal Gram Flour : 1-2 tblsp

Limbiyo/ Lemon/ Lime/ Nimboo Juice : 1 tsp

Salt/ Namak/ Meeta : to taste

Oil/ Tel/ Tela : 2 tblsp + 1 tsp

** Wash and chop the fresh tender leaves of radish, say about of 2. In all you should have about 3-4 cups. You can retain the stalk of the leaves by cutting into small pieces if tender, it adds on a lovely crunch to the dish. 

** Add the finely chopped leaves into a colander and once again rinse under running water. Leave it aside for sometime, say about 10-15 minutes for the water to be completely drained off while we chop remaining ingredients.

** Peel off the outer skin of potato, garlic and onions. Cut them all into small sized pieces and keep them ready aside separately. Wash, wipe dry and finely chop the green chillies. Also crush the red chilly and keep them aside ready.

** Heat 1 tsp in a kadai/ pan and add the drained radish leaves and mix well. Cook covered without adding water for 3-4 minutes or until soft and done. Remove the leaves into a plate and keep it aside to be added on later.

** Note : You can mix the oil to the drained chopped leaves and microwave them for 3- 4 minutes too, which is what I did.

** Heat 2 tblsp oil in a thick bottomed kadai/ pan and add in the chopped garlic pieces and fry until the color changes lightly. Now add mustard seeds and when they begin to crackle lower the heat and then add in the jeera, finely chopped green chilly, crushed red chilly, curry leaves and fry all together for a few seconds.

** Add the chopped onion pieces, a pinch of salt and fry together on medium heat for about 2-3 minutes ie. until the onions softens. Now add the potato pieces, mix well, lower the heat and cook until they are 80% cooked. Do check out in between and sprinkle water if necessary only for even cooking of the potatoes.

** Add chilly powder, jeera powder, haldi powder, mix well and let cook for 1-2 minutes. Add in salt to taste and the cooked and kept aside radish leaves and mix well. Cover and cook on low heat without adding water for about 3-4 minutes. Remember to check and stir in between to avoid veggies being stuck to the bottom.

** Now sprinkle the besan powder all over the bhaji and mix well, then sprinkle some water, again mix well and further cook covered on low heat stirring a few times in between until well done and bhaji is dry. The besan should be cooked well to remove the rawness of it, which takes about 4-5 minutes, so be careful.

** Lastly add freshly squeezed lemon juice, mix well, cover and cook for a minute and then remove and let rest aside covered for about 10-15 minutes for the flavors and ingredients to be well combined and infused with flavors. If you find it too dry then you can sprinkle some hot water and mix well and let rest too.

** “Mullangi Pallo- Batato- Piyava Bhaji (Radish Leaves- Potato- Onion Sabzi)” is done and ready to be served. Tastes best served as a side dish with chapati/ paratha/ phulka/ poori. Radish/ Mullangi is in season now, do try out this delicious side dish and enjoy a healthy lifestyle with your family and friends.