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radish stir fry

Spicy Radish Stir Fry

Delicious Spicy Radish Stir Fry recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 2.5 servings
Calories: 225
Ingredients Method

Ingredients
  

For the stir fry base
  • 10 oz radish (peeled and finely grated or cut into 1/2-inch cubes)
  • 1 large tomato (finely chopped to create a thicker base)
  • 1 sprig curry leaves
  • 1/2 tsp mustard seeds
  • 3/4 tsp cumin seeds
  • 1 pinch hing
  • 1 1/2 tsp chana dal
  • 1 1/2 tsp urad dal
  • 1/4 tsp turmeric
  • 2 green chillies (slit lengthwise for better heat distribution)
  • 3/4 tsp chili powder
  • 3 garlic cloves (crushed and minced for better infusion)
  • 1/2 inch ginger (finely grated)
  • 2 tbsp oil (I use Bertolli extra light olive oil)
  • 1/2 tsp salt
  • 1/4 tsp jaggery powder (optional to balance flavors)
For the garnish
  • 3 tbsp peanuts (dry roasted and crushed for extra crunch)
  • 1 1/2 tsp sesame seeds
  • 3 tbsp coconut (freshly grated for creamier texture)
  • 3 tbsp coriander leaves (finely chopped)

Method
 

  1. Wash, peel, and cut the radish into 1/2-inch cubes (or grate finely if you prefer a softer texture). Finely chop the tomato, mince the garlic and ginger, and slit the green chillies lengthwise. In a small bowl, combine the mustard seeds, cumin seeds, chana dal, and urad dal—toasting these together ensures they bloom evenly. I like to keep my spice mix separate until the oil is hot so they toast perfectly without burning.
  2. Heat the oil in a large pan over medium-high heat until shimmering. Add the spice mixture (mustard seeds, cumin seeds, chana dal, and urad dal) and toast for 1-2 minutes until they turn golden and begin to pop—you'll hear a crackling sound which signals they've released their aromatics. Immediately add the curry leaves, slit green chillies, minced garlic, and grated ginger, stirring constantly for 30-45 seconds until fragrant. This quick cooking prevents the garlic from burning while infusing the oil with complex, layered flavors.
  3. Add the pinch of hing, turmeric, and chili powder to the aromatic base from Step 2, stirring for about 30 seconds to cook out the raw spice flavors. Pour in the chopped tomato and salt, then cook on medium heat for 2-3 minutes, stirring occasionally, until the tomato begins to break down and create a thicker, darker sauce. The tomato adds acidity and depth while creating a flavorful coating for the radish.
  4. Add the cubed radish from Step 1 to the tomato-spice mixture and increase the heat to high. Stir frequently for 4-6 minutes until the radish pieces soften and absorb the flavors—they should retain a slight bite but not be crunchy. If you prefer a very soft, melt-in-your-mouth texture, cook for an additional 2-3 minutes. I find that high heat helps the radish cook quickly while the pan stays relatively dry, concentrating all the flavors rather than creating a watery dish.
  5. Stir in the jaggery powder (if using) to balance the spice and heat with a subtle sweetness. Add the coriander leaves and mix gently for 30 seconds just until wilted. Taste and adjust salt or chili powder if needed. Top each serving with the dry roasted and crushed peanuts, freshly grated coconut, and sesame seeds—these add textural contrast and richness that completes the dish.