Radish and Beetroot Leaves Barada

Today’s recipe is yet another delicious recipe with fresh beetroot leaves and radishes: Radish and Beetroot Leaves Barada.

My regular readers know that this year, I made a bountiful harvest of beetroot from my terrace garden. I have already shared an article about my experience growing beetroot and tips for beginners. If interested, check it out.

With a great harvest, I have plenty of beetroot and its leaves, which I have used in various recipes. You can also check out my recent post about 7 Delicious Beetroot Recipes for Nutrient-Packed Meals.

Coming back to today’s recipe for Radish and Beetroot leaves Barada. This recipe combines fresh beetroot leaves with radishes. I used white radishes for this recipe. If you have access to the pink variety, you can use that too. With these two vegetables, gram flour and a few spices, I made this delicious side dish which pairs perfectly with steamed rice and ghee. You can also have it with plain paranthas. It is quite tasty. This recipe typically requires a bit more oil than what we use for other side dish recipes. I used about 4 tbsp of oil. You can increase or decrease it as you prefer.

First, chop the beetroot leaves, grate the radishes and keep these aside.

Equipment Needed:

Grater
Knives and Cutting Board
Nonstick Pan
Spatula

Ingredients for Radish and Beetroot Leaves Barada:

2 Cups Washed and Finely Chopped Beetroot Leaves
1 Cup Washed, peeled and grated Radish
3 tbsp Gram Flour (Besan)
3-4 tbsp Oil
2-3 Chopped Green Chillies
1 tsp Cumin Seeds
⅓ tsp Asafoetida
1 tsp Salt
½ tsp Turmeric Powder
1 tsp Red Chilli Powder
2 tbsp Sesame Seeds
Fresh Coriander Leaves for garnishing

Method to make Radish and Beetroot Leaves Barada:

On low to medium heat, roast the gram flour until it has a lovely aroma and turns slightly one shade darker. Constantly mix with a spatula, or the flour will burn and become bitter. I took about 15 minutes on low-medium heat to get the perfect roasted gram flour.
Remove it and keep it aside.
Heat oil in the same pan. Add chopped green chillies and cumin seeds. Fry them for a few seconds.
Then, add grated radish and chopped beetroot leaves.
Add salt, turmeric powder and red chilli powder and cook for a minute or two on high heat.
Then, add roasted gram flour and sesame seeds. Mix.
Cook for another minute or two.
Turn off the heat. Cover and let it rest for about 5 minutes. Then, garnish with fresh coriander leaves.
Serve with steamed rice and Ghee or plain parantha.

Here is the recipe in printable format: