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

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

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.