Ingredients
-
FOR MARINATION :
-
2 tbsp curd
-
1 large Radish
-
1/2 tspn Red chilli powder
-
1 tspn Kashmiri chilli powder
-
1/2 tspn Turmeric powder
-
1/2 tspn Jeera powder
-
3/4th tspn Coriander powder
-
1/2 tspn Maharashtrian kanda lasoon masala
-
as per required salt
-
1 tspn Freshly grounded ginger garlic paste
-
1/2 tspn kasuri methi
-
FOR GRAVY :
-
1 large Onion
-
1 large Tomato
-
2 whole Green chilli
-
FOR PREPARATION :
-
3 tbsp Oil
-
1/2 tspn Mustard seeds
-
1/2 tspn Jeera
-
few Curry leaf
-
few coriander leaves
Directions
Some health benefits of radishes:
Radishes are good for you. They’re generally safe to eat, but don’t go overboard if you have thyroid problems.
- Radish is known to control damage to our red blood cells and, in the process, also increases oxygen supply to the blood.
- Radishes are a good source for anthocyanins that keep our hearts functioning properly.
- If you are known to suffer from hypertension, according to Ayurveda, radish is believed to have a cooling effect on the blood.
- Given that the radish has high vitamin C, it can protect you from common cold and cough, and improve your basic immunity system
Method of preparation:
For marination:
In a mixing bowl, add chopped radish, beaten curd, red chili powder, coriander powder, jeera powder, freshly ground ginger-garlic paste, kasuri methi, and salt; mix well and set aside.
For Gravy:
Grind onion, tomato, and green chili, and grind them all together. Make a coarse-to-fine paste.
Cooking method:
- Poke radish with a fork and cut it into small pieces. We’ll have to pressure cook the radish upto 5 whistles.
- Either prepare the entire dish in a kadhai and transfer it to a pressure cooker or do it vice versa.
- In a pressure cooker, heat oil and add mustard seeds, jeera, curry leaf and gravy. Cook well till the raw smell goes.
- Once the oil starts to separate, add the marinated ingredients to the cooker adjust the salt and pressure cook upto 5 – 6 whistles.
- Add finely chopped coriander. Serve hot with chapati.
