Radish and Beetroot Leaves Barada
A delicious side dish made with grated radishes, fresh beetroot leaves, gram flour and a few spices. Tastes best with plain parantha or steamed rice and ghee.
Equipment
- Grater
- Knives and Cutting Board
- Nonstick Pan
- Spatula
Ingredients
- 2 Cups Finely Chopped Beetroot Leaves
- 1 Cup 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
Instructions
- On low to medium heat, roast the gram flour until you get a lovely aroma and the flour turns one shade darker.
- 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 and serve.