IntroductionOur country is very big and different states have their own specialty dishes. These dishes have their own unique recipes. Here I am going to discuss the recipe of a special dish made of Spinach and Radish.
The Spinach and Radish dry vegetable is a dish of Kumaon region in Uttarakhand state and is having a distinctive unique flavor. This dry vegetable goes nicely along with the main course as one of the dishes. The preparation time of this recipe is about 30 minutes only.
IngredientsThe quantity of ingredients is mentioned below and it will be sufficient (along with other main course items) for about 2-3 persons.
Preparation and MethodFirst you have to wash the Spinach thoroughly in water so as to remove the impurities present in it. Then keep aside in a perforated tray to drain the water. After this, chop it coarsely and keep aside. Now clean the Radish and slightly peel its skin. Sometimes it comes with its leave also. You need to remove the leaves and make sure not to mix them in this vegetable. If you like those leaves, store it and can be used later in some vegetable or salad. Cut the Radish in circular chips and divide each chip in two parts. Now cut potato also in similar way to create almost more and less similar size pieces.
Peel the onions and chop it. Remove the skin of garlic cloves and chop it finely. Chop the green chilli also.
Meanwhile, keep a pan or karahi on medium flame and pour the cooking oil in it. The oil will heat up and as it starts slightly smoking, mix cumin seed, carom seed, turmeric powder, asafetida and coriander powder to it. Mix a bit and add chopped garlic and onion and saute till the onion turns slightly brown. To avoid bottom sticking, sprinkle some water.
Now add Spinach, Radish and Potato to it and mix well and cook in medium flame for 6-7 minutes. If needed, add some little water to avoid bottom sticking.
Cook it further 7-8 minutes to make sure all the vegetables are properly cooked. If found cooked then remove the vessel from stove otherwise cook for 2-3 minutes more. This is a dry vegetable and to preserve it's flavor, bottom sticking is to be avoided by checking it during cooking.
Now the dish is ready and can be transferred to the serving bowl.
ServingAs this is a dry vegetable it can be served directly on the lunch or dinner plate. This preparation goes very well with the main course during meal times.
Variations and Precautions
ConclusionsThis dry vegetable is a good change from the routine food we take. It is also easy to prepare.
During my stay in Nainital (Uttarakhand), while doing post-graduation there, I had taken this vegetable in the hones of some relatives and friends who used to put a few tomatoes and some more onions to compensate for the slightly bitter taste of radish. I think that could also be a variation for this dish.