Radish is an edible vegetable root with a pungent, sweet taste. Because of the presence of a wide variety of nutrients, radish makes an ideal dish for raw and cooked consumption. Some of the benefits of eating radish include good digestion, and weight loss.
Radish leaves are loaded with calcium, iron, folic acid, phosphorous, and vitamin C, which help manage many body functions. In addition, the high fiber of radish leaves helps relieve constipation. These leaves increase immunity, reduce fatigue, and act as a diuretic too.
- 2 bunches Red Radish
- 1 tsp. Olive Oil (for seasoning)
- 1/4 tsp. Fenugreek Seeds
- 1/2 tsp. Carom Seeds
- 1/4 tsp. Turmeric Powder
- 1/4 tsp. Red Chili Powder
- 1/4 tsp. Pink Salt
Fresh bunches of gorgeous red radishes.
Separated and nicely washed radish greens.
Radishes to be trimmed, washed, and chopped.
Chopped radishes and its greens.
In a wide pan, on a low-medium heat, season the radishes in olive oil, fenugreek seeds, carom seeds, Asafetida, turmeric, and red chili powder.
Increase the heat to medium or medium-high. Start mixing radishes into the seasoning
Keep stirring the radishes until slightly done.
Finally, add the chopped radish greens. Give a quick stir on medium-high heat and its ready to serve.
Super yummy radish n its greens are ready to serve as a side or warm salad.
Radish is one of my most favorite root vegetables. Plus so many precious memories associated with it. I remember my dad picking up, washing, and eating the whole white carrot from the fresh vegetables basket (whenever he is off from his work).
Again, the day I was leaving for US from India, my mom asked me for my favorite recipe. I asked for radish and she made it along with bottle gourd or Lauki or Ghiya Kofta, and and my most favorite Cucumber Raita or yogurt.
The recipe is very easy to create. Only the cleaning, washing, and chopping takes it own time.