oil in a pan. Add cumin seeds , let them crackle and add asafoetida.
Now add chopped onions and fry till golden brown in colour. Add
tomatoes and saute for 4-5 minutes. Then add chopped radish along
with leaves, red chilli powder, turmeric powder and salt and saute
for 2 minutes. Add little water and cook covered on low heat untill
radish is completely cooked. Remove the lid. Stir the bhurji till all
the liquid evaporates and bhurji looks dry. Serve hot with chapatis.
leaves are a winner all the
way. They are an excellent source of vitamin c, beta carotene. iron,
calcium and phosphorous. Radish
is one of the nutritious root-vegetables can be used in both raw
salads as well as in main recipes.