Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Ravish the Radish-2 (Radish-Potato Curry)

Yesterday, I was browsing through the nutritional guidebook - Wellness Foods AtoZ of UC Berkeley. The authors mentioned in that book, that radish-the root vegetable, has less than 25 calories per cup and supplies impressive amount of vitamin-C: 29 percent of the daily requirement in 1 cup of red radish slices. Not bad, right.

When it comes to cooking these red ping-pong ball sized beauties of spring, I have a strict dietary preferences. I don’t like them overcooked or raw. Overcooking usually results in no flavor and raw means the smell. Simple 5-minute stir-fry is a perfect way to enjoy their crisp flavor without the loss of nutrients and is the most common way I prefer. Because I do buy them almost every weekend during springtime from local farmers market, I had to come up with different ways to prepare this completely new vegetable (We don’t get this veggie at Nandyala). One way I make it more enticing is stir-frying it with baby potatoes and baby lima beans. Good and easy recipe with delicious crunchy results.

Recipe:

12 to 15 fresh red radishes - ends trimmed and sliced into medium thick rounds
6 to 8 baby potatoes - Boiled in water until just tender and quartered into 4 chunks
½ cup of baby lima beans - or any kind of beans like chickpeas/nuts of your liking
1 onion - finely chopped
seasoning
1 teaspoon of red chilli-garlic powder
½ teaspoon of each - turmeric and salt (or to taste)
For popu or tadka
1 teaspoon of peanut oil
½ teaspoon of cumin, mustard seeds, minced garlic and few curry leaves.

1 Do the tadka - Heat one teaspoon of peanut oil and add and toast tadka ingredients - cumin, mustard seeds, minced garlic and curry leaves.

2 Add and sauté onions, radishes and baby lima beans for few minutes on medium heat, stirring in-between, until they reach the crunchy/soft consistency you desire.

3 Stir in quartered potatoes and the seasoning (chilli-garlic powder, turmeric and salt). Cook for a further couple of minutes.

4 Serve hot with chapatis or with rice and dal.


Radish-Potato Curry Salad with chapatis and tomato dal


Ravish the radish - One

Posted by Indira©Copyrighted in Radish, Baby Potatoes (Thursday May 18, 2006 at 1:30 pm- permalink)
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