Mooli sabzi

In the West, white radish is underutilised as a vegetable. In India and Sri Lanka it is not just a garnish or salad item, but a highly regarded vegetable for curries such as this. The leaves of the radish are said to contain more vitamin C than the roots — so instead of throwing the leaves away (as we do with many of our root crops in the West), wash them well, chop them up and stir them through your curries right at the end and they will add a vibrant green colour and crunch.