MuLyachya Paalyachi Bhaaji - Radish Greens Stir Fry

Addition of besan/chickpea flour to the simple stir fries enhances the taste and flavor of the vegetables. Mom makes several "peeth perun/lavun bhaajya". Spring onions, onions, cabbage, bell peppers, green tomatoes, cilantro and methi leaves to name just a few! However while making radish greens bhaaji, instead of using the usual besan, my grandmother always used wheat flour.

MuLyachya Paalyachi Bhaaji (peeth perun/lavun)
Radish Greens Stir fry
Ingredients

• 1 bunch radish greens, finely chopped along with stems
• salt to taste
• 1/2 tsp chili powder (or to taste)
• wheat flour - as needed
• 1 tbsp oil (optional)

Tempering

• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida

Method
1. Heat oil in a wok or preferably iron kadai. Add mustard seeds, asafoetida and turmeric powder.
2. As the seeds sizzle, add chopped radish greens. Saute. Let the greens cook. Add salt and chili powder.
3. Now, sprinkle wheat flour - a spoonful at a time, so as the bhaaji starts looking dryish. You may need to add another spoonful of oil at this point to help wheat flour cook a bit. The raw smell of the wheat flour should go away. It should become little crispy.
4. Cover and let it cook for 5 minutes. Serve hot with chapati.

Note -
1. Traditionally, this bhaaji is made in iron kadai. After the bhaaji is cooked, keep it in a ceramic container, else it will start turning blackish if kept in the iron container for a long time.
2. More oil enhances the taste of this bhaaji.
3. Make sure the radish greens are fresh for this bhaaji.