Season for Radish

Radish known as Mooli in Hindi and Mullangi in Telugu is a root vegetable which is edible. They come in a variety of colours like white, red, light pink and so on and also vary in shape; round, elongated etc. Raw radishes are crispy and crunchy and taste varies from sweet to pungent pepper like taste. They are rich in Ascorbic acid, folic acid, potassium, magnesium, calcium, copper Vitmain-B6 and riboflavin etc.

Radishes can be eaten raw as in salads or cooked as curry by themselves or in combination with other vegetables. In India radishes are used in salads, curries or in some other dishes. The greens are also edible. Both the radish and the greens are supposed to be good for kidneys, constipation, skin , good blood purifiers and helps women in menstrual related disorders. So today I am going to share with you some of the recipes of radish and radish greens ...

First let us look at the radish and its greens...

Below are the stalks of the greens. As long as they are not too hard or fibrous, they can also be used in the dishes.

These are the greens below....

Chopped greens along with the stalks...


Now for the recipes...

1. Simple Curry

Ingredients:
Radish 1 (big long one)
Green chillies 1-2
Black gram 1tsp
Mustard seeds 1/2 tsp
Cumin seeds 1 tsp
Turmeric 1/4 tsp
Curry leaves 1-2 sprigs
Oil 1 Tbsp
Sugar 1 tsp
Salt To taste

Method:

1. Wash the radish thoroughly. Peel it and chop it into match stick size or finger sized pieces or slice it or grate it.
2. Separate the curry leaves from the stems.
3. Slit green chillies length wise. But if you want it to be more spicy, either chop it finely or just grind it coarsely.
4. If the radish is too pungent sprinkle a little salt, leave it aside for 10-20 minutes. Squeeze out the water and wash it with clean water, But this process is not required if you have grated it.
5. Heat oil in a pan. Add black gram fry for a minute, add mustard, cumin, fry for a minute. Add green chillies, turmeric and curry leaves.
6. Now add radish fry for five minutes or so, or until it is cooked.
7. If grated, it will take a minute or so to get cooked; so dont fry for long.
8. Add salt and add a little sugar, mix well serve hot with steamed rice.
9. You can add 1-2 Tbsp sour curds and get a different taste.
10. You can sprinkle lemon juice also to balance the pungent taste.

2. Radish Green Gram Curry

Ingredients:
Radish 1 (big long one)
Green Gram (soaked) 2 Tbsp
Fresh Coconut grated 1/4-1/2 cup
Green chillies 1
Garlic finely chopped/ground to a paste 1-2 pods
Black gram 1tsp
Mustard seeds 1/2 tsp
Cumin seeds 1 tsp
Turmeric 1/4 tsp
Curry leaves 1-2 sprigs
Oil 1 Tbsp
Sugar 1 tsp

Salt To taste

Method:

1. Grate the radish or chop into match stick sized/finger sized pieces.
2. Chop or slit or grind the green chillies.
3. Soak the green gram (split and cleaned-husked) for one -two hours. It gets soft quickly unlike all other lentils. But sometimes when we don't have even that time. Just add enough water and boil it until the lentil gets soft but not too sticky or mashed up. Immediately remove the water and let it remain for a few minutes till all the remaining moisture evaporates.
4. Heat oil in a pan. Add black gram fry for a minute, add mustard, cumin, fry for a minute. Add green chillies, turmeric, garlic and curry leaves.
5. Now add radish fry for five minutes or so, or until it is cooked.
6. Add the soaked green gram.
7. Add salt and add a little sugar,grated coconut, mix well and serve hot with steamed rice.
8. You can sprinkle lemon juice .

3. Radish-Onion curry

Ingredients:
Radish 1 (big long one)Onion 1 big one
Mustard seeds 1/2 tsp
Cumin seeds 1 tsp
Turmeric 1/4 tsp
Curry leaves 1-2 sprigs
Oil 1 Tbsp
Sugar 1 tsp

Salt To taste

Method:

1. Grate the radish or chop into match stick sized or into small pieces.
2. Chop or slit or grind the green chillies.
3. Chop the onion finely
4. Heat oil in a pan. Add mustard, cumin, fry for a minute. Add green chillies, turmeric, garlic and curry leaves.
5. Now add the onion fry till they turn pink.
6. Now add radish fry for five minutes or so, or until it is cooked.
7. Add salt and add a little sugar, mix well and serve hot with steamed rice.
8. You can sprinkle lemon juice .

4. Radish Carrot Curry

Ingredients:
Radish 1 big one
Carrot 1 big one
Green chillies 1
Mustard seeds 1 tsp
Cumin 1tsp
Curry leaves 1-2 sprigs
Oil 1 Tbsp
Sugar 1 tsp
Salt To taste

Method:

1. Clean radish and carrots thoroughly. Peel and grate.
2. Slit green chilly length wise
3. Heat oil in a pan add mustard seeds, cumin, curry leaves. Fry for a minute or so.
4. Now add the vegetables. Mix well.
5. Add salt and sugar and a dash of lemon jiuce.
6. Serve hot with steamed rice.

5. Radish-Onion-Tomato Curry

Ingredients:
Radish 1 big one
Onion 1 big one
Tomato 1 big one
Green chillies 1
Mustard seeds 1 tsp
Cumin 1tsp
Turmeric 1/4th tsp
Curry leaves 1-2 sprigs
Coriander greens (Cilantro) finely chopped 1 Tbsp
Garam Masala powder 1/2 tsp
Oil 1 Tbsp
Sugar 1 tsp
Salt To taste

Method:

1. Finely chop onions, radish and tomatoes separately
2. Slit green chilly length wise
3. Heat oil in a pan add mustard seeds, cumin, turmeric, curry leaves. Fry for a minute or so.
4. Now add onions, fry till they turn pink add radish and tomatoes. Mix well.
5. Add salt and sugar cover and cook for 5 minutes or till done .
6. Sprinkle garam masala powder and garnish with finely chopped coriander greens
7. Serve hot with steamed rice or chapatis or rotis or any bread.

6. Radish -Radish Greens

Ingredients:
Radish 1 big one with its leaves
Onion 1 big one
Tomatoes 1 big one
Cumin 1-2 tsp
Mustard 1 tsp
Turmeric 1/4 tsp
Ginger garlic paste 1 tsp
Aam choor (dry mango powder) 1/2 tsp
Garam Masala powder 1/2 tsp

Oil 1- 1,1/2Tbsp

Jaggery  grated  2tsp or more if you want it a bit sweet

Salt to taste

Method:

1. Clean the radish and greens thoroughly. Chop the radish, stalk of the greens and greens separately but finely. The part of the stalk(base) of the greens if too hard or fibrous can be discarded. But other wise retain the stalks as they are crunchy and tasty.
2. Chop onions and tomatoes separately but finely.
3. Heat oil in a pan, add mustard, cumin, turmeric fry and ginger garlic paste. Fry till it loses its raw taste. Now add onions. Fry till they turn pink.
4. Add the radish , tomatoes mix and fry. Add salt mix, cover and cook for 5 minutes.
5. Now add the stalks(chopped). Mix and fry for two three minutes.
6. Add jaggery and aam choor powder. Adjust slat.
7. Finally add the greens. Mix well. Fry for a minute.
8. Add garam masala powder.
9. Serve hot with steamed rice or chapatis.
   

Note:

• The greens need not be cooked for long. They are crispy and tasty. This should be cooked just before eating and served immediately. But those who don't like that can cook till soft.
• Basically this is supposed to be cooked in traditional Iron kadai (wok). This helps in absorbing the iron and gets into our system on eating.
• The greens as well as radish is believed to be good for women.
• The curry can be cooked without radish; thats is with all the rest of ingredients. But add more greens.
• The greens don't keep for long. So its better to remove the greens and cook immediately.

Egg Plant or Brinjal

Egg plant or Aubergine or Brinjal is one of the most popular vegetable in India especially so in Andhra; my State.Is known as Vankaya  in Telugu and Baingan in Hindi. Andhra's Gutthi Vankaya Koora-the stuffed brinjal curry is very famous.

This plant is native to India and has been grown since ancient times. It can be small, very huge weighing almost a kilogram (2 pounds approx?), long and thin, oval, medium round etc. The colour also varies from deep purple, light purple green, white, purple and white stripped etc.

We make, curries, chutneys, snacks out of this vegetable. It is either used by itself or in combination with other vegetables like, potatoes, onions, tomatoes, beans, peas and other vegetables.

Some tips:

• While buying see that the brinjals are fresh and soft. They should be shiny and should not be infested with worms. Usually if you check, the ones with worms have holes in them.
• Depending on how you are going to cook, you can choose small and round, big or long and thin ones
• They should be cut just before cooking and should be kept in water to which a little turmeric is added. If these cut pieces are left like that they turn brownish and will taste bitter due to oxidisation.
•  Sometimes the raw fruit may have a bitter taste in varying degrees. If degorging -a little salt is rubbed on it and after sometime its rinsed off with water is done the bitterness is reduced. However mostly this is not necessary.
•  It absorbs oil, cooking, fats, sauces and other spices easily , thus helps in making many tasty dishes. However those who are calorie conscious can rub on salt to cut pieces and rinse it off before cooking this reduces the absorption of oil.
• But one word of CAUTION is, the fruit may trigger allergies, like skin rashes etc, and may enhance the existing allergies. So one should check it out before eating them.

  Green and round ones. Good for stuffed curries or for cutting into pieces and used 

These are the purple coloured, large and long variety. Best for cutting into pieces and used or roasted over fire and used.

 

Purple coloured, medium sized, round ones best for using them as pieces.

 

These are the long variety. Best for stuffed curries or used as pieces also.

So I am going to post here many varieties of dishes using these brinjals...Keep watching

Okra Fried Curry

Okra also known as Lady fingers are very popular in India. Its known as Bhendi(Hindi) and Bendakaya(Telugu). Children love it so much. My niece is so fond of it. I am giving you the simplest curry recipe which can be made in few minutes, easy to digest  and healthy too.

Ingredients:

Okra   250 gms

Oil       1 Tbsp

Red chilly powder  1-2 tsp

Salt  To taste

Bengal gram  1/2 Tbsp

Black gram    1/2 Tbsp

Mustard seeds 1 tsp

Cumin seeds 1-2 tsp

Dried red chillies 1

Curry leaves 2 sprigs

Asafoetida powder a pinch

 

 

Method:

1. Okra should be tender. While buying them check the tips by bending. If they  snap easily then they are tender. If they dont  then they are not good and as they cant be cut easily and are highly fibrous. 
2. They should not be dipped in water and kept for a long time. If done they lose their tenderness. So just before cutting them, clean them in water or with a wet cloth and dry them thoroughly with a dry cloth. My dad did not know this. Once he cut them and then put them in water to clean. But when he took them out and began to fry, it became all gooey and my mom had a good laugh.  
3. They should be checked for worms inside. its a problem in India. So keep an eye while you are slicing them.
   
4. Slice them as thin or as thick you want. If you want the curry to be crunchy keep the slices thin or else a little bit thick. See mine below.
5. Separate curry leaves.
   
6. Heat oil in a pan. Let the oil heat up. Add bengal gram. Fry for two minutes and add black gram. After a minute or two add mustard, cumin, red chilli broken into pieces. Fry for a minute, add asafoetida powder and curry leaves.
7. Now add the Okra pieces. Fry on simmer for ten to fifteen minutes. Do not cover while frying. Fry it more and also with more oil  if you want them to be crunchy. If you want them to be tender and soft. dont fry for long but till they loose their raw taste.  In fact my brother likes them half done.
8. When done, add salt and red chilli powder. Mix well. Fry for a minute. Serve hot with cooked rice.
   

Note:

• This serves for 2-3 persons.
• Red chilli powder is optional. If you dont like it too spicy, avoid it.
• Dont add salt till the curry is fried properly. Or else it will become gooey.
• 1-2 Tbsp of sour buttermilk is added to avoid the gooeyness.
  

Cabbage Curry

This is a very simple curry south Indian style. Very easy to make.

Ingredients:

Cabbage  Chopped: 1 cup

Onion chopped: 1/4th cup

Green Chillies chopped: one tsp

Ginger chopped or grated: 1/2 tsp

Salt to taste

For seasoning:

 Bengal gram: 1/2 Tbsp

Black gram: 2 tsp

Mustard seeds: 1 tsp

Cumin seeds: 2 tsp

Asafoetida powder : a pinch

Curry leaves: one or two sprigs

Oil: 1 Tbsp

Method:

1. Heat oil in a pan. add bengal gram and black gram. Fry for a minute. 
2. Add mustard seeds, cumin seeds, ginger and green chillies. Fry for a minute.
3. Now add asafoetida powder and curry leaves.
4. Add onion and fry till it turns pink.
5. Now add the cabbage mix well cover and cork for three to five minutes. If required add a little water.
6. When cooked serve hot with rice. It makes good filling for a sandwich too.
   

Cauliflower Curry (Chinese style)

This is a simple curry in Chinese style very easy and quick to make.
This goes well with rice or any Indian breads.

Ingredients:

Cauliflower cut into florest:s: 1 Cup

Onion chopped fine: 1/2 cup

Garlic chopped: 2 tsp

Red Chilly garlic sauce: 1 Tbsp

Tomato sauce: 1 and 1/2 Tbsp

White Pepper Powder: a pinch

Spring onions chopped along with greens: 1 Tbsp

Oil: 1 Tbsp

Method:

1. Clean the cauliflower florets well in hot water. It is better to soak them for ten minutes  in hot water to which some salt is added. This will kill any worms in them.
2. Now heat Oil in a pan fry onions till they turn pink.
3. Now add garlic and fry for few minutes.
4. Add chilly garlic sauce and tomato sauce and fry for a minute or two.
5. Add the cauliflower florets and salt. Mix well and fry.
6. Serve hot garnished with finely chopped spring onions.
7. If you want it with gravy, mix 1/2 Tbsp of corn flour in cold water and add to the curry. Let it cook for sometime time till the sauce reaches the required consistency.

 Note:

• You can add a tsp of sugar to make it a little sweet.
• Chopped ginger can also be used along with garlic.
• Be careful while adding salt as the sauces contain some amount of salt and also the florets were soaked in salt water.
• If you want the curry to be crunchy, first fry the florets in oil well, keep aside and follow the rest of the procedure. Add the florets in the last.