Daikon and green peas stir fry /Mullangi pattani curry
This humble veggie, Daikon/Radish, has a lot of health benefits. It is rich in Vitamin C and zinc.
Radish is incredibly high in water content, and also has a tendency to relieve fluid retention issues.
You can get past its pungent odor by adopting an incredibly simple trick-just add some grated ginger while cooking. Pairing it with green peas provided the extra fiber and the end result was a lip smacking healthful curry to go with our rice for the day.
It makes a great side dish for rotis and phulkas as well.
Ingredients:
Radish/mullangi- 1 medium sized , roughly chopped
Green peas- 1/2 a cup of shelled peas (I use the frozen variety).
Carrots- 1/2 a cup finely chopped
Chilli powder- 1 to 2 tsps
Turmeric powder- 1 tsp
Salt-to taste
Oil- 2 tsp for saeuting
Spices for seasoning:
Mustard seeds-1 tsp
Jeera/cumin seeds- 1 tsp
Preparation:
Peel the outer skin of the radish and chop them into small bite sized cubes. If using frozen peas, make sure to rinse them well. While using fresh peas, I have observed that keeping the peas immersed in a pan of slightly warm water , for about 5 minutes, prior to use, helps in faster cooking of the peas. Keeping them immersed for too long might cause the peas to lsoe its shape and turn slightly mushy.
Heat oil in a kadai, When slightly hot, add in the mustard seeds.Once it splutters, add the cumin seeds. Add the chopped radish cubes with the needed salt. Add the chilli powder and turmeric powder. Cook covered. Radish, due to its high water content will let out water during the cooking process. Add the green peas. Stir gently so that the veggies absorb the full flavor. This is a dry curry.
Once cooked, remove from stove. Serve with rice or rotis.
Notes:
1. If you prefer a diluted version of this curry, for rotis, add in some extra water. You could add in some chopped tomatoes to make it juicier.
2. You could make this dry curry, adding onion as well.
This humble veggie, Daikon/Radish, has a lot of health benefits. It is rich in Vitamin C and zinc.
Radish is incredibly high in water content, and also has a tendency to relieve fluid retention issues.
You can get past its pungent odor by adopting an incredibly simple trick-just add some grated ginger while cooking. Pairing it with green peas provided the extra fiber and the end result was a lip smacking healthful curry to go with our rice for the day.
It makes a great side dish for rotis and phulkas as well.
Ingredients:
Radish/mullangi- 1 medium sized , roughly chopped
Green peas- 1/2 a cup of shelled peas (I use the frozen variety).
Carrots- 1/2 a cup finely chopped
Chilli powder- 1 to 2 tsps
Turmeric powder- 1 tsp
Salt-to taste
Oil- 2 tsp for saeuting
Spices for seasoning:
Mustard seeds-1 tsp
Jeera/cumin seeds- 1 tsp
Preparation:
Peel the outer skin of the radish and chop them into small bite sized cubes. If using frozen peas, make sure to rinse them well. While using fresh peas, I have observed that keeping the peas immersed in a pan of slightly warm water , for about 5 minutes, prior to use, helps in faster cooking of the peas. Keeping them immersed for too long might cause the peas to lsoe its shape and turn slightly mushy.
Heat oil in a kadai, When slightly hot, add in the mustard seeds.Once it splutters, add the cumin seeds. Add the chopped radish cubes with the needed salt. Add the chilli powder and turmeric powder. Cook covered. Radish, due to its high water content will let out water during the cooking process. Add the green peas. Stir gently so that the veggies absorb the full flavor. This is a dry curry.
Once cooked, remove from stove. Serve with rice or rotis.
Notes:
1. If you prefer a diluted version of this curry, for rotis, add in some extra water. You could add in some chopped tomatoes to make it juicier.
2. You could make this dry curry, adding onion as well.
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