Spicy Daikon Radish
What to do with those beautiful but huge daikon radishes in the store? Shredded raw for a salad, cut in sticks and cooked for a soup -– of course. But with some of those babies weighing in at two pounds or more there have to be other options.
This recipe for cooked spiced radish was adapted from Sumana Ray's "Indian Vegetarian Cooking," a slim volume with big beautiful photos and simple recipes that's been an inspiration to me for many years. Low fat and low carb, it's quick and healthy. Served with Basmati rice and pita bread, this makes a nice side to roast lamb or maybe a chicken curry.
Spicy Daikon Radish
Serves 4
Ingredients- 2 tablespoons vegetable oil
- 1 green chilli, chopped (some may prefer more: mine is a fairly mild version)
- 1 pound daikon radish, peeled and shredded (about 4 cups)
- Sugar and salt, to taste
1. Place the oil in a heavy pan on high heat. Add the chopped green chlli and stir for 30 seconds or so.
2. Add the radish and stir for two or three minutes; then cover, turn the heat to low and cook for 15 minutes. Stir occasionally.
3. Add salt and sugar sparingly, to taste.
4. Turn heat to medium-high and, stirring constantly, cook until dry. The radish will turn golden brown.
Nutritional Estimate 4 Servings. Per serving: 81 Calories; 5 g Total Carbs; 2 g Dietary Fiber; 3 g Sugars; 7 g Fat; 0 mg Cholesterol; 314 mg Sodium; 1 g Protein. Weight Watchers: 2 points.
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