An underused vegetable, Daikon Radish or White Radish is the feature of this curry. Mixed with Butternut or Jap Pumpkin, it is a golden delight. Potatoes can be used instead of daikon.
Sliced Daikon (White Radish | Mooli) with Golden Pumpkin
Source : adapted from Lord Krishna’s Cuisine
Prep time: 10 mins
Cooking time: 30 mins
Serves: 4 – 6 people, depending how you use it
4 Tblspn Ghee
1 tspn minced or finely shredded fresh ginger
1 tspn cumin seeds
1 tspn black mustard seeds
0.5 tspn fenugreek seeds
8 curry leaves
large pinch asafoetida powder
340g thickly sliced (0.5 cm) daikon (white radish) or 340g diced potatoes
700g butternut pumpkin or other yellow pumpkin, peeled and cut into 2.5 cm cubes
0.5 cup fresh or frozen peas
0.25 tspn cayenne pepper or paprika
1 tspn turmeric powder
2 tspns coriander powder
0.25 cup water
0.5 tspn amchur/amchoor powder (dried mango powder) or 2 Tblspn lemon juice
1 tspn salt
3 Tblspn coarsely chopped fresh coriander (cilantro) or finely chopped parsley
Heat the ghee in a large saucepan over a moderately high heat until it is hot but not smoking. Add the ginger, cumin seeds, black mustard seeds and fenugreek seeds. Fry until the fenugreek darkens to a golden red.
Drop in the curry leaves and asafoetida — be careful, the curry leaves will splatter if they are fresh. In seconds, add the radishes and saute until they begin to brown. Then stir in the pumpkin, peas, cayenne or paprika, turmeric, coriander powder and water.
Cover, reduce the heat to low and cook until the pumpkin is fork-tender (20 – 30 mins). A few minutes before serving, add the amchur powder or lemon juice, salt, fresh herbs and peas.
Serve with rice.