Red Radish Bhaji – North Indian Style
I’ve made this post on red radishes on request by a Facebook follower. This is an easy way of using radishes and making it last for some time.
- 1 large sweet walawala onion or any sweet white onion
- 1 tbsp oil
- 1 garlic
- 1 tbsp roasted cumin powder
- 1 tsp roasted chili powder
- 1 pinch of turmeric
- 1 or 2 medium sized tomatoes , I love tomatoes and tend to add more 🙂
- 1 bunch of red radish (with leaves)
Key to recipe: Use the sweetest onion you have to balance the harsh astringent or sometimes bitter taste of radish. If you can’t find sweet wala wala onions or maui onions, use white onions + 1 tsp brown sugar.
- Dice onions, let it sweat and sweeten. Once they are translucent, add garlic and ingredients through 5
- Let the masala (the dry spice ingredients) hit the heat. Toast the whole mix. The fragrance of the spices will change, but if you’ve never smelled it then wait for approximately 3 minutes, it will happen. Make sure you keep saute it or the masala will stick to the bottom of the pan and burn.
- Add the diced tomatoes and salt. Let it meld well.
- Add chopped red radish and chopped leaves to the mix.
- Let the full thing cook for approximately 5 minutes.
- Eat with tortillas or chapati or whatever strikes your fancy
The leaves are optional, but I like to use the entire bunch instead of buying arugula or something else to add greens. Also, they are free with the radish so why not use them?
If you liked the recipe and or tried it, please let me know in a comment below 🙂
Thanks for reading!