Indian radish vegetables

Ingredients for 2 servings:

• 500 g radish(s) (black winter radish)
• 2 tbsp sesame oil or rapeseed oil
• ½ tsp yellow mustard seeds
• ½ tsp cumin, whole
• 2 cloves garlic, finely chopped
• ½ tsp turmeric powder
• ½ tsp Pul Biber
• ½ tsp sugar
• 150 ml vegetable stock
• 2 tsp chickpea flour, approx. 12 g
• 2 tsp lemon juice
• 2 tbsp parsley, freshly chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan and not so spicy

Cut the radish into smaller cubes. Gently heat the oil, cumin, and mustard seeds in a pan, stirring constantly, until they begin to pop. Add the garlic and continue roasting. Remove the pan from the heat, stir in the turmeric and chili, and sauté lightly. Deglaze with a little stock. Add the radish cubes and sugar. Whisk together the remaining stock, lemon juice, and chickpea flour, and mix with the radish. Bring to a boil and continue simmering until the radish is tender. This takes about 10-20 minutes, depending on the variety. Stir occasionally and add a little more liquid if necessary. Stir in the parsley and season to taste. Serve with rice or potatoes.