Radish Curry

With its pungent odour and peppery taste, Radishes are not exactly the most popular vegetables around, but they are one of the healthiest.

Radish provides antioxidants and prevent cardiovascular disease. This little root veggie regulates the absorption of sugar into the bloodstream, helping control diabetes.

Radish is a rich source of vitamin C and vitamin B complex, making it good for skin and hair. Radish aids in liver detoxification and heals against damage. It also helps flush out toxins from the kidney.

This is one way to bring some radish into your life. It is unbelievably tasty too!

Cut 3 large radishes into thin round chips.

Heat 3 tbs gingelly oil in a large wok. Toss in few curry leaves. Add the radish chips. Shallow fry the chips until they are almost cooked. Remove the radish chips from the wok.

Into the same wok, add 2 tbs more of gingelly oil. Add a sprig of curry leaves.

Add 1/2 tsp black mustard seeds and 1/4 tsp fenugreek seeds. When the seeds pop, add 2 large chopped onions. Add 4 cloves of garlic, chopped. Sauté well.

Add 1 tsp coriander powder, 1/2 tsp chilli powder and 1/2 tsp turmeric powder.

Add 2 small chopped tomatoes. Sauté well until the oil runs clear. Soak a large piece of tamarind in 1 cup warm water. Add this to the wok. Add salt. Add the fried radishes. Cook until the gravy thickens.

Add 1/2 tsp of powdered asafoteida. The radishes give out a pungent smell. This kicks it down.

Garnish with fresh curry leaves.

Serve with rice or chappatis.

By Christ & Co.