As a child I always hated eating radish because of its offensive smell. Growing up I always hated it, but after getting married I was stunned to eat radish bhaji prepared by my mother in law. After I learnt the benefits of this humble wonder vegetable and a better way to cook this vegetable I enjoy eating this vegetable as a salad, bhaji, and stuffing in paratha.

The benefits of radish are good for blood pressure, diabetes, skin diseases, antioxidant, preventing cancer, heart dieases, preventing respiratory problems.

Radishes have folate, fiber, riboflavin, potassium, copper, vitamin B6, magnesium, manganese, calcium and vitamin C.

So I’m sharing with you my version of radish bhaji. Hope you like it and incorporate it in your family’s menu often.

Ingredients:

  1. 300 gms radishes outer skin scraped, washed and finely cut,
  2. 1 tsp. Mustard seeds,
  3. 1/8th tsp fenugreek seeds,
  4. 2 cleaned, washed and finely chopped onions,
  5. 3 green chillies washed, head broken off and cut slant.
  6. 2 tbsps. Grated coconut,
  7. oil 2 tbsp.
  8. Salted water in a bowl to soak the radishes.
  9. Turmeric 1 tsp.,
  10. salt to taste.

Method ;

Soak the radishes in salted water for at least 1/2 an hour. In the meanwhile chop your onions, chillies and keep your ingredients ready.

After 1/2 hour wash and squeeze the radishes and keep ready. Take a non-stick pan and light your gas stove. Add the oil and heat. To check if the oil is not enough add 1-2 fenugreek seeds. If it starts splattering the oil is hot. On medium heat flame put the fenugreek seeds. Stir it for a few minutes till they turn pale golden in colour. Now add the mustard seeds and Stir. After they have spluttered add your onions and green chillies and fry well. Cover for a few minutes till onions are translucent. Now add your radishes and stir well to incorporate the radishes to the fried onions. Put the turmeric powder on the radishes and stir well. Close and keep for 2 minutes. Open and stir so the radishes have the nice yellow tinge. Add 1/4th cup water little by little to cover the vegetable. Stir well, mix and cover till the vegetable is transparent. Now add the salt and mix well. Cover for 2 minutes. Taste your veggie. It should soft not mushy. Add coconut and mix well. Switch off the flame. Your radish vegetable is ready.

Serve hot and enjoy with chappatis, phulkas, paratha or as an accompaniment to your food.

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