Radish And Spinach Sabji

I think I’ve fallen into a food rut lately. I find myself buying the same few vegetables week after week, and cooking them the same way, over and over again. Meals have become very boring and predictable.
I picked up a bag of radishes (again) this week and then proceeded to make this dish just like I had, last week too. I keep meaning to try out new dishes but always end up using it in a kootu or in a thoran or raita, or a simple stir-fry like this one.

This preparation is a simple and easy one and serves as a good accompaniment to rice and some plain yogurt. Also goes well with dal and rotis. I had the leftovers in a sandwich the next day.

Ingredients:
15-20 baby radishes, cubed
¼ cup frozen spinach
Salt to taste

To grind to a coarse paste:
4-5 red chillies
3 garlic cloves
½ medium onion, chopped into chunks (or 4-5 shallots)

For seasoning:
1 Tbsp oil
½ tsp mustard seeds
½ tsp urad dal
A pinch of asafetida

Method:
Heat oil in a pan. Temper it with mustard seeds, urad dal and asafoetida.

Add the ground paste (chillies-garlic-onion). Cook till the raw onion-garlic smell disappears.

Add the radish cubes and cover and cook till they start to soften. (Don’t overcook or else they will lose their crunch and that lovely pink color.)

Add the frozen spinach. Mix well and allow the water (from the frozen spinach) to evaporate. Mix well. Serve hot.