Sauteed Nuts Of Radish

Nuts of radish are rich in ascorbic acid, folic acid and potassium. They are a great source of Vitamin B6, Riboflavin, Magnesium, and Calcium. The sharp flavours of the nut/bean of radish make them a popular ingredient for different chutneys, salads and stir fries.


1 cup radish nuts 

1 heaped tsp garlic paste 

1 small onion julienned 

1 Organic tomato chopped fine 

1/2 tbsp oil 

Salt to taste 


Split the beans and release the nuts inside. Chop the beans into 1/2 inch pieces diagonally. 

Heat the oil in a pan on a slow flame. Sauté the garlic and the onions until they start to turn pink. Stir in the tomatoes and cook for a few minutes till they start to release their water. Stir in the radish beans and the nuts. Cover the pot and cook for 5-7 minutes stirring often until the beans are cooked through. 

Serve hot with Indian bread or some unpolished rice accompanied by a simple moong daal. 


Quick Tip

Stoneware works well to reduce the quantity of oil required.



This Mediterranean recipe is easy to prepare and a great source of Plant-Based Protein.

Chawli (Cow pea)


Chawli is often referred to as “poor man’s meat” due to the high levels of protein found in the seeds and the leaves.

Kaanda Bhendi (Onion Okra ) Stir Fry


Serve hot with Jowar Bhakri (Indian bread made from Sorghum) or Varan – Bhaat and Toop.