I was so fascinated by these small cute little red radishes.These are mainly available during the Spring season.It is low in calories and high in Vitamin C .It is perfect for salads.But I love it when cooked and crunchy.
You can either add red potatoes or any other type.I cook these in non stick so it does not get burnt and consumes less oil.They don't taste well when overcooked.The almonds give a nice crunchy flavor to this.
Red radishes- 7-8
red potatoes-2
onion- 1 small
To grind
red chillies- 3
garlic- 2 cloves.
almonds- 6
curry leaves- 5
Method:
Chop potatoes into cubes ,add salt and boil them in some water until soft but not mushy.
Drain and keep it aside.
Chop radishes into round thin slices.
Heat oil in a non stick pan ,add mustard seeds.
When they pop add radishes and stir fry them .
Sprinkle some salt .Fry them on low heat until they change color and are almost done.
Now add potatoes and sprinkle the ground mixture .
Stir fry it for few minutes until they are dry .
Serve hot with rasam or sambhar rice.
You can either add red potatoes or any other type.I cook these in non stick so it does not get burnt and consumes less oil.They don't taste well when overcooked.The almonds give a nice crunchy flavor to this.
Red radishes- 7-8
red potatoes-2
onion- 1 small
To grind
red chillies- 3
garlic- 2 cloves.
almonds- 6
curry leaves- 5
Method:
Chop potatoes into cubes ,add salt and boil them in some water until soft but not mushy.
Drain and keep it aside.
Chop radishes into round thin slices.
Heat oil in a non stick pan ,add mustard seeds.
When they pop add radishes and stir fry them .
Sprinkle some salt .Fry them on low heat until they change color and are almost done.
Now add potatoes and sprinkle the ground mixture .
Stir fry it for few minutes until they are dry .
Serve hot with rasam or sambhar rice.
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