Radish Chickpeas Curry

The inspiration for this recipe is Veggie/Fruit a month event announcement for this month. Along with the announcement, Vanessa had posted a recipe for radish with chickpeas and pumpkin. I don’t cook radish that much and the only time I buy radish is when I want to add it to my pappu charu. These days my fridge is stocked up with radish as we have been eating very healthy food; broccoli, radish, beetroot, carrot and lots of fish. Our dinner for the last 2 ½ weeks was grilled chicken or fish with some salad.  Yesterday I cooked rice for dinner, mix of white and brown rice, and was going through my fridge to make some curry or gravy to go with the rice. When I saw radish in the fridge, radish with pumpkin chickpeas came to my  mind. I did not have any pumpkin and was little hesitant to cook radish. Since I could not think of any more ideas, I went ahead and prepared this curry. It turned out pretty good! The guys did not even realize it was radish curry until I mentioned it to them :) They thought it was potato!

radish chickpeas curry

Total Time: 20 – 25 minutes
Preparation: 5 minutes
Cooking Time: 15 – 20 minutes
Serves: 2 – 3

Ingredients:

  • 1 ½ – 2 tbsp. Oil
  • 1 small Onion chopped or ½ cup chopped Onion
  • 2 tsp. Ginger Garlic paste
  • 2 – 3 tsp. Coriander Powder
  • 1 ½ tsp. Chili Powder (adjust to your tolerance level)
  • 1 tsp. Salt (adjust to taste)
  • ¼ tsp. Turmeric Powder
  • ½ long white Radish or approx. 1 ½ cups diced Radish
  • 1 Vine Ripe Tomato chopped or ½ – ¾ cup chopped Tomato (use tomato of your choice)
  • ½ – 1 cup cooked Chickpeas (I used 1 cup chickpeas. Can use canned chickpeas)
  • 1 ½ cups Water
  • Cilantro to garnish
radish chickpeas curry

Preparation:

  • Peal radish and dice it into 1” cubes. Chop onion and tomatoes and keep aside.
  • In a pan heat oil and sauté the onion until light brown. This is should take about 2 minutes.
  • Add ginger garlic paste and sauté for a minute or so until the raw smell disappears.
  • Add coriander powder, chili powder, turmeric, salt and mix well.
  • Add radish pieces and stir well so that the spices coat the radish.
  • Add tomatoes, chickpeas and mix it well. Cover the pan and cook until tomatoes are soft and mushy.
  • Chickpeas will get a little mushy and will give the gravy some texture too. If one doesn’t like mushy peas, add the chickpeas after the tomatoes are soft and mushy.
  • Add water, cover and cook for another 8 – 10 minutes or until the radish is cooked.
  • Turn of the heat, garnish with cilantro and serve hot with steaming rice or with roti or paratha.

This month that year: The recipes I posted this month in 2009 and in 2010

This is my entry to Veggie/Fruit a month: Radish, an event started by Priya.  This also goes to MLLA # 33 hosted by Dee, an event started by Susan, to Nivedita’s  Only: Original Recipes event started by Pari and to AWED: Indian Cuisine, an event started by DK.

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