Welcome to show me the curry dot com on Hittle.

I'm a new Joe and today we're gonna show you a wonderful recipe.

It's a subsidy recipe made with radish and greens.

So we're gonna be using college greens, but very easy to change out to any of the greens.

This absolutely so radish.

If you're unfamiliar with the different varieties, there are these white versions, also known as daikon.

In some stores, these air perfectly fine to use.

That's what we're using today.

But if you cannot find these, the little red are bright pink ones.

Small ones are also radish and have a similar flavor.

So you can absolutely substitute those as well.

We're gonna be using about a pound off radish or Mouly and we've got some collard greens.

It's about half a bound now.

A little bit here.

They're absolutely fine.

So these these leaves, we washed it really nicely.

Make sure there's no great down there and this is what the whole collard green looks like.

And we basically remove this really tough part right here, like right at the base.

And we want to keep all the greens and we're gonna discard this portion of it.

And the rest of it we chopped down.

Finally, two little slippers like this and the little part in here, The stem part in here is actually a lot more tender than this end piece right here.

So we went ahead and chopped that, along with everything else.

So in here, in addition to the leaves, their small, small pieces of that stem as well, and that's gonna cook up perfectly fine, right?

Actually, that stamp you can use for vegetable stocks are any kind of stocks.

And what we're gonna do with the radishes, we peeled it.

So it's nice and clean.

She's gonna remove the top portion of it, and the bottom portion a little bit of it.

And we're just gonna make little cubes out of this so again, you don't want them to smell.

You really want a little bit of the texture in your subsidy.

But if you make him approximately this ice, this is gonna be perfect.

Okay, so we're gonna go ahead and chop the rest of this radish, Chuck the rest of our one remaining leaf of colored, and we're gonna head on to the stove in a large skillet we have on medium heat.

Be a 20 with spoon on key.

But you can easily use oil off your choice.

We're gonna allow you to heat up.

So I have a large red chili dryer.

Actually, I'm just gonna break it up and I'm gonna put it in there.

So it was the oil and look at the seeds.

They also going toe play with the oil.

And once that heats up, we know the oil is what the key looks hot.

You're gonna add in half a tea spoon off cumin seeds.

That's that's done.

We can add in quarter teaspoon of king or as Perdita.

It's very important for this particular dish because Molly has a tendency off having a lot off gases.

Quarter teaspoon off holly or turmeric powder.

Mix that in and immediately after that happen onion finely chopped up just a little bit of salt to get the onion cooking faster, and you're just gonna let the onions become a little translucent.

So the Indians have been cooking about a minute, and it's a perfect time to add in.

We have one tablespoon of minced ginger, one tablespoon of minced garlic and some mint green chilies to taste, and we're gonna mix up through and cook it for another minute.

As you can see, the kind of become sort of to get a little golden brown.

At this point, we're gonna add in some finely chopped tomatoes.

This is about one medium tomato on.

Just gonna allow it just enough so that I could use for about two minutes and they look like they've softened up nicely.

It's the perfect time to add in our truck radish.

Well, we're gonna go ahead and solve it right now.

Salt to taste.

Give it a good man.

You have a lid.

You can go ahead and cover this for a little bit.

If you don't have a lid, that final as well.

Radish can be had raw.

So we're gonna start off with True also radish.

Basically like couple mentioned, it can be hard draw, so we're just looking for it to soften up a little bit.

It's been two minutes.

Let's take a look on.

Give it a stir.

I think maybe just a couple more minutes also depends on how big or small the radish you cut our you know, of course, the thinner and smaller, the faster they cook, it's in another two minutes and let's check on our reddish.

Now we're looking for a little bit of translucent in the radish, and, uh, that'll let us know that they're about half cooked at this point.

They look done.

We don't know.

Are shocked cards calling queens on.

Now, these worlds don't quite a bit, so you'll notice that the star of the dish is still the bully.

And these are just going to access that makes it in.

Well, that's a good thing to mix it in before you add any more salt, primarily because these are goingto, you know, shrink down the bed quite a bit.

So you want to make sure you don't know what over salts that looks beautiful.

The remainder of the cooking time will be uncovered, because any time you cooked green, do you really don't wanna put a lid on it?

Because they tend to lose their nice green color.

These look bloated.

So at this point, I'm going to add just a little bit more sore just for the greens.

Not too much on.

I'm also gonna add some wretchedly powder to taste in Mexico.

And at this point, we're gonna reduce the flame a little bit higher than a low and will allow the greens to cook at a nice motor.

So it's been a couple of minutes we've been stirring it.

Now one of the tips you want to give you is, you know, if you start saying, Well, this is doing okay, But if you start seeing it kind of burn or you want to kind of help it along and it's due, it's getting really dried up.

All you need to do is just take a little bit of water and just splash a little bit of it.

You don't want that gravy, but you just want to kind of help it cook without getting ripped.

How pretty does this look?

It's beautiful.

And the way you're gonna know that it's finished cooking is take a piece of the mully and try it, and it should have a nice texture to it.

But not be super crunchy.

And also, if you take a little piece of the stem from the colored same thing, it has to have a little bit of crunch to it, but not super wrong.

And if all that is to your liking.

It's ready to serve so normally with collard green Sub Z is ready.

It's amazing.

I know what a nice change to spinach.

And you know, sometimes you're like trying, wanting to try and different greens.

But it's so hard to figure out what to how to make it.

And please incorporated an Indian food, right?

So here's a great one.

Let's give them dry.

But having said that, real quick collard greens are not the only greens you can use in here.

So besides spinach and collar and you can do kale or sometimes the radishes come with their own green.

So those are perfect.

We usually goes away, but you can chop those up.

And Adam in here perfect and order combination.

Yeah, exactly right?

Exactly.

Let's give this a shot.

All right?

I love it.

Great texture.

Mmm.

Setting the softness, the radishes, The radishes are court, but that hasn't happened.

Crunch.

That's very important.

You don't want to overcook them because that's not gonna be really good.

And the green has got.

I think it's got a little different flavor and texture.

Actually, they say the same thing.

Spinach, sometimes just melts away.

But even having cooked this is still is retaining a little bit of that texture.

And it is refreshing.

Yeah, I mean, I actually would describe this dish was a very rustic this.

Yes, very simple.

There's not too many masala as it's basically the showcasing the radish on the green.

So it's like a very simple dish.

And no, you, no fuss.

So real comes up for this one save like this with you and Lexi won't list.

Make sure you subscribe and hit the bell bottoms.

You're the 1st 1 to know anytime you post videos.

Absolutely.

And please share this recipe with your loved ones and like it, give us a thumbs up.

It really helps us out.

Or what?