Pungent and sweet to taste, this little Mr.Root is packed with health and flavor.
Radish was not a loved vegetable for me, but one winter, mom changed my mind forever. She introduced me to six lip -smacking recipes 😉
She had cooked these little champion radishes, two ways. One without the greens and other with the greens……….and I was floored !! ❤
Champion radish are small, round and dark in color.
Here’s what I did………….
1 bunch – radish greens ( approx 150 gms)
1 nos – radish
1 nos – finely chopped green chili
1 pod – finely chopped garlic
1 tsp – finely chopped onion
2 tsp – chickpea flour /besan
pinch of nigella seeds / kalonji
salt to taste
Wash the radish and greens, thoroughly. Drain and chop the greens roughly.
Thinly slice the radishes.
Heat oil in a wok and temper with nigella seeds. Once they splutter add the chopped garlic and fry till golden and fragrant. Add the chopped chili and onion and fry till onions are translucent.
Add the radish and the greens. Sprinkle salt. Lower the flame, cover and cook for 3 -4 mins. Radish will soften. Increase the flame and start tossing till all moisture dry up. Sprinkle the chickpea flour, adjust salt and toss for a couple of mins. The flour will coat the greens and make them crunchy.
Serve hot with rice or paranthas.
Happy cooking !! 🙂
Cheers !! 😀