I recently found out that boiling baby radishes give them a texture that is similar to new potatoes, so I thought I’d take it a step further and make a low carb version of Bombay potatoes.
- 15 baby radishes (boil until half cooked – then dice radishes)
- Oil for frying
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon turmeric powder
- 2 teaspoons red chili powder
- salt to taste
Heat enough oil in pan to shallow fry radishes. Add radish and fry until golden. Remove from pan, drain off oil, just leave about 1 tablespoon for tempering.
Add mustard and cumin seeds. Once they start to pop, add radishes back. Add turmeric and red chili powder and salt. Keep stirring until the radishes are well coated. Serve hot with rice – Enjoy!