Till today I was unaware that our very own radish could be Eurasian in origin.Were their ancestors interracial? ….Forget it! I never want to bring racism in vegetables.
Radish which is called Mooli in Hindi is found lavishly in any corner of world. But these red ones; I hardly found anywhere in India. I do not know about present day as globalization would have bought impact on them too. When I first saw them I was pretty confused with Turnips [Shelgaum in Hindi] & beet as they were hiding between beet leaves and pinkish white turnips in the grocery store. I thought, must be a hybrid species. It was then the Google Guru who stroked me that it is a variety of radish. I fell in love with them on first sight itself. One among the most beautiful vegetable I guess!
Thought of giving a tangy taste to it …..
- Radish red ones – 12 to 15 ones cut into quarters
- Tomatoes – 2 diced
- Garlic crushed – of 2 pods
- Green chilies – 2 chopped
- Jeera to splutter
- Red chilly powder – 1 tsp
- Turmeric powder – ½ tsp
- Garam masala – 1 ½ tsp [I use kitchen king as it doesn’t give too much of masala taste even if added little more]
- Kasoori methi[dried fenugreek leaves] – 1 tsp
- Salt to taste
- Oil as required
- Water ½ cup
Method
Heat oil and splutter jeera when hot. Add tomatoes garlic & green chilies to it. Stir it in between until the tomatoes are done & become saucy. Add all the spice powder to it. Add the diced radish to the sauce pan, stir for a while, add salt & water, stir again. Close the pan & allow them to cook for say 15 to 20 minutes & done with it. Finally add kasoori methi & make a way to your stomach …….
