My twist on this radish subji is that I have not added garlic and onion. Radish contains folate, riboflavin, fibre, potassium, vitamin B6, copper, calcium, manganese and magnesium.
No. of Servings : 4
Radish - 250 gms
Tomato - 2 medium
Ginger Paste - 1 tsp
Red chilli powder - 2 tsp
Coriander Powder - 2 tsp
Turmeric powder - 1/2 tsp
Fennel Seeds - 1 tsp
Mustard Seeds - 1 tsp
Salt to taste
Oil - 2 tbsp
1. Grind tomato to puree and keep aside.
2. In a kadai, heat oil and add mustard seeds and fennel seeds, when the seeds begin to crackle add chopped radish and sauté well.
3. Add ginger paste, red chilli powder, coriander powder, turmeric powder and salt, sprinkle little water, cover and cook till the radish is done.
4. Add tomato puree and cook till oil separates on the top and the tomatoes are done.
5. Garnish with coriander leaves and serve with chapatti.