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!
Total Time: 20 – 25 minutes
Preparation: 5 minutes
Cooking Time: 15 – 20 minutes
Serves: 2 – 3
- 1 ½ – 2 tablespoon Oil
- 1 small Onion chopped or ½ cup chopped Onion
- 2 teaspoon Ginger Garlic paste
- 2 – 3 teaspoon Coriander Powder
- 1 ½ teaspoon Chili Powder (adjust to your tolerance level)
- 1 teaspoon Salt (adjust to taste)
- ¼ teaspoon 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
- 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.