Mooli sabzi

Name: Mooli sabzi (Dry radish curry)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 2
Cuisine: Indian
Ingredients: 200 g (7 oz/1½ cups) chopped large white radish; 100 g (3½ oz) green chillies (preferably hot), stalks removed, roughly chopped; 45 g (1½ oz/1 cup) roughly chopped English spinach; 1 teaspoon salt; 200 g (7 oz/4 cups) chopped radish leaves, or even mustard greens; 100 g (3½ oz) young fresh ginger, thinly peeled, then finely grated or chopped; salt, to taste; 1 tablespoon mustard oil; 1 tablespoon lemon juice; 2 tablespoons virgin coconut oil; 2 teaspoons ground coriander; ½ teaspoon cumin seeds; ½ teaspoon ajwain seeds; ¼ teaspoon ground turmeric; 2 tomatoes, chopped; 1 teaspoon chilli powder; 2 teaspoons Ginger green chilli paste

Dry radish curry

Preparation info

Serves
2

Difficulty
Easy
Ready in
45 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

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.