Eating leaves
Daikon. Raphanus sativus
Daffy. Shillong, Meghalaya
Mooli saag
Mooli
Pyaz
Nimbu
Safed til (white sesame)
Hari mirch
Chopp the greens, mooli and pyaz finely. Grind sesame to a paste and toss with the vegetables and the green. Salt and squeeze a lemon over it.
Mooli
Palak
Hari Pyaz
Methi
Kulfa
Zeera (cumin seeds)
Lal Mirch (dried red chillies)
Nariyal (coconut) grated
Haldi (turmeric) powder
Dhaniya (coriander) powder
A winter fare in Bombay. The leaves are cooked with a tempering of cumin and dried red chillies with termeric and coriander. When nearly done it grated coconut is added to the preparation.
The Saag Saga 