Muli ki Patton ki kadhi

Dip the radish leaves in water and wash them thoroughly and keep the water well in a sieve basket. After this, make a bunch of these leaves on a chopping board and cut it finely.

Radish leaves

Heat a large vessel over the gas. Put half the oil in it. After this, put half as much quantity of asafetida and cumin seeds. After stirring the cumin seeds, add green chili and ginger and fry them lightly. Then add radish leaves and 1.5 cups of water in it. Cover the vessel and let the radish leaves be cooked on medium flame until it becomes soft. Cook radish leaves in each 3 to 4 minutes with a spoon and cook for 15 minutes. After 15 minutes, they will become soft.

Make a paste of gram flour-curd

Take gram flour in a big bowl and add some curd to it, prepare slices until the first sticks are finished. After that, add the remaining curd and mix it. Then add 2 cups of water and mix it, the solution is ready.

Add gram flour-curd slurry in strawed radish leaves

After the radish leaves become soft, put the gram flour in it and keep it running with a spoon. Then put 2 cups of water in it. Mix turmeric powder and half red chili powder into it and cook it while stirring the curry till boil.

After boiling in curry, add salt and mix it and let it cook on low flame for 10 minutes. Sprinkle the kadhi with a spoon in every 1 to 2 minutes so that it does not fall on the frying pan.

After boiling 10 to 12 minutes, the curry is ready. Put the curry on the lattice stove and mix it with green coriander and mix it.

Make tadka

Heat oil in a small pan and heat it. Put cumin seeds in hot oil and stop the gas immediately after adding cumin seeds. Put asafetida and red chili powder in it. Add this tadka in curry and mix it.

The delicious curry of radish leaves is ready. Sufficient for 4 to 5 members of this Kadhi family. Take this kadhi chapati, parantha, naan with anybody and eat it while taking dinner.