Radish with Greens Subzi

Nutrition values are AI-estimated based on ingredients.

• 1 pound white radish/daikon
• 1/2 pound collard greens
• 1 tablespoon ghee or oil
• 1 large dry red chili
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon hing (asafoetida)
• 1/4 teaspoon haldi (turmeric powder)
• 1/2 finely chopped red onion
• Salt to taste
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• Minced green chilies to taste
• Red chili powder to taste
• 1 medium finely chopped tomato

1. 1Wash collard greens thoroughly to remove grit. Remove the tough bottom portion of the main stem, finely chop the more tender parts of the stem along with the leaves.
2. 2Peel daikon radishes, trim the top and bottom portions, and dice them into small, roughly 1/2-inch cubes.
3. 3In a large skillet on medium heat, heat 1 tablespoon of ghee or oil.
4. 4Add the broken dry red chili (with seeds) to flavor the oil, then add 1/2 teaspoon of cumin seeds until they sizzle.
5. 5Stir in 1/4 teaspoon of hing (asafoetida) and 1/4 teaspoon of haldi (turmeric powder).
6. 6Immediately add 1/2 a finely chopped red onion to the skillet. Sprinkle a small amount of salt over the onions and sauté until they become translucent and slightly golden brown (about 1 minute).
7. 7Add 1 tablespoon of minced ginger, 1 tablespoon of minced garlic, and minced green chilies (to taste). Cook this mixture for another minute until fragrant.
8. 8Add 1 medium finely chopped tomato and stir, allowing it to soften for about 2 minutes.
9. 9Add the diced daikon radish to the skillet, add salt to taste, and stir well to combine all ingredients.
10. 10Cover the skillet and cook until the radish is partially tender, stirring occasionally.
11. 11Add the chopped collard greens and red chili powder to taste.
12. 12Stir everything well and cook until the collard greens are wilted and the radish is fully tender.
13. 13Adjust seasoning as needed and serve hot.

These instructions are our analysis of the original video. Watch on YouTube →