![\"\"](\"\/mahanandi\/images\/redradish\/radishcurryimagecopyrighted3.jpg\")
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Yesterday, I was browsing through the nutritional guidebook – Wellness Foods AtoZ<\/a> of UC Berkeley. The authors mentioned in that book<\/a>, that radish-the root vegetable, has less than 25 calories per cup and supplies impressive amount of vitamin-C: 29 percent of the daily requirement in 1 cup of red radish slices. Not bad, right. <\/p>\n When it comes to cooking these red ping-pong ball sized beauties of spring, I have a strict dietary preferences. I don’t like them overcooked or raw. Overcooking usually results in no flavor and raw means the smell. Simple 5-minute stir-fry is a perfect way to enjoy their crisp flavor without the loss of nutrients and is the most common way I prefer. Because I do buy them almost every weekend during springtime from local farmers market, I had to come up with different ways to prepare this completely new vegetable (We don’t get this veggie at Nandyala). One way I make it more enticing is stir-frying it with baby potatoes and baby lima beans. Good and easy recipe with delicious crunchy results.<\/p>\n Recipe:<\/strong><\/p>\n 12 to 15 fresh red radishes – ends trimmed and sliced into medium thick rounds<\/small> 1<\/strong><\/font> Do the tadka<\/em> – Heat one teaspoon of peanut oil and add and toast tadka<\/em> ingredients – cumin, mustard seeds, minced garlic and curry leaves.<\/p>\n 2<\/strong> <\/font> Add and saut\u00c3\u00a9 onions, radishes and baby lima beans for few minutes on medium heat, stirring in-between, until they reach the crunchy\/soft consistency you desire.<\/p>\n 3<\/strong><\/font> Stir in quartered potatoes and the seasoning (chilli-garlic powder, turmeric and salt). Cook for a further couple of minutes.<\/p>\n![\"\"](\"\/mahanandi\/images\/redradish\/radishcurryimagecopyrighted4.jpg\")
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\n6 to 8 baby potatoes – Boiled in water until just tender and quartered into 4 chunks<\/small>
\n½ cup of baby lima beans – or any kind of beans like chickpeas\/nuts of your liking<\/small>
\n1 onion – finely chopped
\n seasoning<\/u><\/font><\/small>
\n1 teaspoon of red chilli-garlic powder<\/a>
\n½ teaspoon of each – turmeric and salt (or to taste)
\nFor popu or tadka<\/i><\/u><\/small><\/font>
\n1 teaspoon of peanut oil
\n½ teaspoon of cumin, mustard seeds, minced garlic and few curry leaves.<\/p><\/blockquote>\n
![\"\"](\"\/mahanandi\/images\/redradish\/radishcurryimagecopyrighted1.jpg\")