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.