The Daikon radish is similar to the other radishes found in the market however, it’s nutrient benefits are quite unique. It was originally found in the Mediterranean region and then came to be grown in Asia like Japan, Korea and China. It is rich in Vitamin C, potassium, and phosphorus. It also has phytonutrients that help fight free radicals in the blood that can cause cancer. It aids in digestion as it has beneficial enzymes. I cook it when I feel my body maybe fighting a flu as it has anti-bacterial and anti-fungal properties and helps boost immunity!
Serving size: 1 person
Ingredients:
1. Daikon radish - 500 gms
2.Garlic - 2 pods
3. Green Birds eye chilli - 1
4. Black sesame seeds - 1 tsp
5. Olive oil - 1 1/2 tbsp
6. Himalayan salt - 1 tsp
6. Coriander leaves
Method:
1. Pour the olive oil into a warm pan
2. Sprinkle in the chopped garlic till soft not brown
3. Add the black sesame seeds and roast for a few seconds
4. Put the green chilli split halfway
5. Add in the sliced daikon radish in to the pan
6. Add salt
5. Cover the pan with a lid and let the daikon cook on low fire for 20 mins
6. Sprinkle fresh coriander leaves on top 2-3 mins before taking off the fire
This warm salad or bhujiya can be eaten with brown rice.