Updated: Nov 5
Recipe by Clare Mcelhatton.
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Remove each pod from its stem with scissors.
‘Blanche and Shock’ the pods. Do this by putting them first into boiling water until they turn bright green ( only about 10 seconds) and then plunging into ice-cold water. Alternatively, drain them and cool them quickly under cold running water.
The pods can be eaten without being blanched, but they take on a nice bright green colour if they are.
The Radish seed pods can now be pickled, added to salads or stir-fried. They can also be fermented, in this case, don’t blanche them first.
Fried Radish Seed Pods
2 handfuls of blanched radish seed pods
1 tsp brown mustard seeds
1 tsp vegetable oil
1 tsp amchoor powder or lemon or lime juice
In a small frying pan, heat the vegetable oil and add the mustard seeds. Heat until they start to sizzle, about 10 seconds.
Add the radish seed pods and fry for 2-3 minutes.
Take off the heat and add the amchoor powder or lemon/lime juice and salt.
Taste- adjust seasoning if necessary.
Can be served as a side for any South Asian style dish.
Any spices can be used, or just salt and pepper.