Thursday, October 8, 2009



TADAKIYUN તડાકીયુ (Radish Green or Turnip Green-Tomato Salad)


Salads are an integral part of any Indian meal. Like their western counterparts, Indian salads can be regular salads, salads with oil dressing, salads which have partially cooked or partially fried or deep fried ingredients.Some salads have spices and some are just SALADS .

I am partial to Radish and my first salad comes in the form of radish leaves salad which I bet You would never have tasted prepared the Gujarati way. This was my mother's favourite and is mine too!! So without much ado, here I go.......




Radish/Turnip leaves 10 leaves(Avoid old leaves)
Tomato 1 no. (Big)
Asafoetida 1/4 spoon
Red Chili powder 3/4 spoon
Salt to taste
Salad oil/peanut oil 2 Tbsp.


Select clean hot radish leaves or Turnip leaves if you do not get radish greens in your place. Remove central stalk with a sharp knife. Cut all the leaves similarly and arrange five leaves and cut leaves to make about 3 to 4 mm width long slices (ribbons). Set aside.If you want, you may chop them in smaller bits also. Dice tomatoes into 1/4 " pieces. Select tomatoes which are firm and not too sweet. Now mix both chopped greens and tomatoes and all the dry spices. I don't use any other spice. Add salt and finally add oil and mix thoroughly. Remember to add slightly more salt as this tastes great with anything.

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