19 August 2016

Radish Subji

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.

Radish Subji

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

Preparation Method

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.