Radish is one of the nutritious root vegetable featured in both raw salads as well as in main recipes.They are one of very low calorie root vegetables.Fresh roots provide 16 calories per gram.They are excellent source of antioxidents,electrolytes,minerals,vitamins and dietary fibre.
Both roots and green leafy part is used for cooking. Today I am sharing a recipe of bengal.This dish is commonly made in bengali household.Very simple to cook and goes well with dal and rice or even rotis.
Ingredients
Radish-2
Potatoes-3
Onion seeds/kalogi
Green chillies-4
Turmeric powder-1/2 tp
Cumin powder-1/2 tp
Salt and sugar to taste
Chopped coriander
Vadi-few
ghee and white oil-1+2
Method
1 First cut the radish and potatoes in thin strips.Wash and drain the excess water and Keep.
2 Take a kadai and add ghee and white oil and heat it up.
3 Now fry the vadis first.Take it out from the oil once it turns light golden.
4 Now in the same oil add kalongi,slit green chillies and temper.
5 Now add the radish and potatoes and saute for half a min.
6 Now add turmeric powder,cumin powder,salt and sugar and saute it further for 3 min.
7 Add little water,fried vadi and cover and cook till the vegetables becomes soft.Cook till the water dries.
8 Now take out the lid and fry it for another couple of min.It is ready to be served.
Garnish with chopped coriander.
Note:You can also steam potatoes and radish before and cook.In that case do not add water later while cooking.
