Daikon-Collards in Za’atar Tahini

Dai(large) + kon(root) or White radish is perfect for winter when cooked or just as a salad in summer. It’s known for its various health benefits but i remember it as a staple from Northern India. Usually in India its made like any other vegetable curry and used for salads but i wanted to try something different with it.

So i was inspired by the Mediterranean recipes that included Tahini and Za’atar. I also added collard greens to add some color and depth to the dish. My made always sauted the radishes along with its green and it is delicious.


1 Radish peeled & diced

1/2 bunch Collard greens

2-3 crushed garlic cloves

2 tbsp of Tahini

2-3 Indian Skinny green chilies


Masala dabba (1/4 tsp Cumin seeds, 2-3 tsp kashmiri red chili powder, Salt)

2 tbsp Za’atar spice

I bought a Za’atar mixed Tahini blend for this


Coconut oil (Vegan) Or Ghee ( not Vegan)


Yogurt ( Skip for Vegan)



Cooking Technique

Clean & Cut

Wash the Collard thoroughly. Roll the large leaves along the length and chop it. This is easier way to chop the larger leaves.

Peel the radish, cut the ends and discard. Then wash and dice it.


Heat the wok on medium heat .

Then add the oil and temper in sequence with cumin seeds, crushed garlic , red chili powder, za’atar and tahini blend.

Mix well and saute for few seconds

Add the radish and salt it. Cook for about 5 mts with covered lid.

Now add the chopped greens and mix well. Cover with lid again and let it cook for another 10 mts until the daikon is cooked firmly.

Once cooked , serve warm with Roti or Naan


If you want you can add 2 tbsp of yogurt while its cooking to add more flavor to it.

If you think your wok is burning then add 2 tsbp of water while its cooking. Keep the lid closed from all sides.

Add a little extra oil for better taste.

I am Smita Chutke , and welcome to my blog. Cooking for me is an art. Once you know the techniques then you have freedom to experiment and create something new.


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