Bengalis try to use the maximum of anything that comes of the grocery back, and that includes eating peels of vegetables to stir frying the greens. Lau-er khosha bhaja (stir fried Indian gourd skin) is one of Bong delicacies. Even patol khosha boiled and grinded and then stir fried with a little onion seeds has its share of authentic Bengali recipe in Bengali cuisine.
Coming to leafy vegetables, there is a place for almost every type of edible leaves in the Bengali kitchen. The leaves of potato plant is one of my favourites, though it’s hard to find in any market, unless you are growing potatoes in your yard.
While palang shag (spinach) or the pui shag (climbing or Malabar spinach) are very common side dishes for the Bengali lunches, mulo shag though rare is a class of its own. The radish leaves are cooked in various ways, you can simply stir fry them with some mustard and onions or even add a little brinjal cubes and sliced radish.
Mulo Shaag Bhaja - Radish Green Stir Fry
- 2 cups Radish leaves
- ½ cup chopped onion
- 1 teaspoon mustard seeds
- ¼ teaspoon turmeric powder
- 3-4 red chilis
- 1 tablespoon mustard oil
- Salt to taste
- Wash the radish leaves thoroughly to get rid of any mud. Chop the leaves finely
- Heat the oil in a wok, throw in the mustard seeds as they start spluttering add the onions and fry till the onions turn translucent
- Add the chopped radish leaves, turmeric powder, salt and stir fry.
- Serve hot with warm white rice
Hot Tips – Take care while adding the salt. The leaves reduce in volume after frying, if you are not sure how much salt to add, add it once the leaves are almost fried and reduced.