Radish a.k.a mooli is a popular vegetable in Asia that is loaded with health benefits. There are so many varieties of radish, but in India, we mostly cook with Daikon Radish. Every region in India has their own preparations of radish making it a versatile vegetable. I made this radish dish last week to enjoy with some chappatis. I had little time to prepare a dish and this recipe suited me perfectly. Hope you try this out 🙂

Time: 

• Prep time – 15 minutes
• Cook time – 20 minutes

Ingredients:

• Daikon Radish (Sliced then cut into quarters) – 2
• Carom Seeds – 1/2 tsp
• Kashmiri Red Chilli Powder – 1 tsp
• Cumin Powder – 1/4 tsp
• Turmeric Powder – 1 tsp
• Amchur Powder – 1/4 tsp
• Coriander Powder – 1/2 tsp
• Asafoetida – 1/3 tsp
• Salt – 3/4 tsp
• Mustard Oil – 2 tbsp (OR Vegetable Oil – 2 tbsp)
• Water – 1/4 cup
• Coriander Leaves for garnish

Method: 

1. Heat the oil in a wok and keep on medium heat. Add the carom seeds and let them sputter for few seconds
2. Add the asafoetida and saute for 15 seconds
3. Add the turmeric powder and red chilli powder. Saute for 30 seconds
4. Add the cut radish and coat it well with the rest of the ingredients. Saute for 5 minutes
5.  Add the coriander powder, cumin powder, dry mango powder and salt. Saute for another 5 minutes
6. Add 1/4 cup water, then cover and cook the radish for 10 minutes (Add more water in between if required to prevent the radish from getting burnt)
7. Once the radish is cooked, saute on high heat for 3 minutes
8. Garnish with coriander and serve 🙂