I have adapted this recipe from Atul Kochhar’s “Simple Indian” cookbook. He made this dish with baby turnips but I feel the pink table radish we get here are succulent prepared this way.
400 grams radish, cleaned and trimmed
2 tablespoons vegetable oil
1 teaspoon nigella seeds
1 green chilli, chopped
2 centimetre piece of ginger finely chopped
½ teaspoon turmeric powder
½ teaspoon chilli powder
1 teaspoon ground coriander
1 medium tomato, chopped
1 tablespoon chopped coriander leaves
5 grams root ginger julienned
Salt to taste
Cut the radish into quarters. Heat the oil in a sauté pan, add the nigella seeds, green chilli and ginger, and sauté for 1-2 minutes until the seeds crackle.
Add the radish and powdered spices, and sauté over a low heat for 2-3 minutes. Add the chopped tomato and salt. Cover and cook until the radish are soft.
Sprinkle chopped coriander and ginger julienne over the radish and serve hot as an accompaniment.