After saving some for next year's garden, I decided to use up the radish seed pods any which way I can. So, here's another impromptu recipe that turned out very satisfying.
Watercress is one of those greens that I never really grew to love raw. I mean, I like it in salads in trace amounts and they make nice garnish for some stews and such, but, that's about it. However, when lightly sautéed with a few other veggies, it turns quite addictive - mostly the texture and the added hint of flavors.
1 bunch watercress, roots trimmed and chopped stem and all
a bunch of radish greens (as much or as little as preferred)
1 carrot, cut into 1 inch sticks
1 or 2 broccoli stem, trimmed and cut into 1 inch sticks
½ cup radish seed pods
¼ cup chopped snow peas
1 Tbsp oil
salt, fresh ground pepper, and a pinch of ground turmeric and asafoetida (optional)
chopped spring onions for garnish
- Heat the oil in a pan, add the asafoetida and turmeric, allow to bloom for about 20 seconds, then add the watercress, carrots, broccoli stems, snow peas, some salt; cover and allow to cook over medium heat for about 4 or 5 minutes till watercress is wilted and the carrots and broccoli stems are cooked but not mushy
- Serve warm with moong-dal rice: When I cook rice in the rice cooker, I add a handful of moong dal or toor dal as a boost for kids.