I don’t know how we humans get into certain habits. Then continue on with them as if they’re the norm, without asking, why? Like throwing out perfectly good, nutritious and edible vegetable parts — which produces methane as it rots.
Since I discovered that cauliflower leaves are edible, I now use them in my cooking. This subject came to ahead again when I bought a bunch of organic radishes at the Boroondara Farmers’ Market last weekend. The leaves looked too beautiful to toss in the bin. And because I recently found out my parents cooked the leaves from radishes in their garden, I consulted mum before going ahead.
As radish leaves wilt quite a bit, I cooked them with potatoes to have a dish that served 4, as a side. Very enjoyable, indeed, especially with some rice, dhal and fresh tomato chutney.
Later on, I searched the Internet to see what else could be done with radish leaves. Turns out Indians are known for making Mullangi (or Mooli) ka patta (literally, leaves of radishes) curry. Among other discoveries was this radish leaf pesto from Chocolate and Zucchini.
The more we get to know about fresh produce (like what parts are edible, and the best ways to store them for longevity), the less we’ll throw out — better for us and our planet.
What have you made with lesser-used veggie parts? Please share in the comments section.
- 2 tbsp olive oil (or 1 tbsp each of olive oil and ghee)
- 2 tsp mustard seeds
- 1 sprig curry leaves (optional)
- 1 brown onion, thinly sliced
- 4 cloves garlic, finely diced
- ½ tsp red chilli powder
- ½ tsp turmeric
- ½ tsp ground fenugreek (optional)
- 1 tsp ground cumin
- 2 tsp ground coriander
- 2 potatoes (I used Nicola), scrubbed and diced into 2cm cubs
- Leaves from a bunch of radish, shredded
- sea salt, to taste
- juice of half a lemon
Cook it up
First, cook potatoes in salted boiling water until they’re slightly underdone (i.e. firm and still have a ‘bite’ to them). Drain and set aside.
In a heavy based pot, heat the oil then add the mustard seeds. Once the seeds begin to pop, add the curry leaves. Be careful, the curry leaves make the oil splatter.
Next, sauté the onions and garlic for a couple of minutes, before adding in all the spices. Continue to sauté for a couple of minutes, and then tip in the potatoes. Stir to coat the potatoes with the masala (spice) mixture. Place the lid on and cook for about 5 minutes or so, until the potatoes are fully cooked. You will need to stir continually, so the potatoes and spice mix don’t catch and burn. At this point you can add some salt.
When the potatoes are cooked, stir in the radish leaves. Saute for a minute or so, until they wilt. Turn off the heat and squeeze in some lemon juice. Adjust for seasoning and eat it up.
Did you enjoy this recipe? Then you may like to get your hands on Nourished – my healthy eating ebook with 93 wholefood recipes.