Radish Root and Leaf Curry

Don’t through away those radish tops!  They are excellent to eat, too, having a spicy flavor similar to arugula.  Here is an excellent example of one way to use them – in a curry that also uses the radish roots.  The original recipe was presented in the comparable 1987 Lord Krishna's Cuisine by Yamuna Devi (ISBN 978-0525245643).  We’ve altered it to make it vegan. 

½ pound radish greens, washed, trimmed, and chopped
½ pound radish (preferably daikon), peeled and cut into 1/4” dice
3 tablespoons canola oil
1 teaspoon cumin seed
½ teaspoon coriander seed
¼ teaspoon ajwan seed
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
2 teaspoons jaggery or brown sugar
1 teaspoon salt
2 teaspoons lemon juice

Heat a pot of water to boiling.  Place chopped radish leaf into a steamer basket, and place over the boiling water.  Cover the pot and let steam until tender, about 10 minutes.

In a heavy skillet heat the canola oil until almost smoking.  Add in the cumin, coriander and ajwan seed.  Fry in the oil, shaking constantly, until they have browned (about 20 seconds).  Add the chopped radish root and the steamed chopped radish leaves.  Stir in the turmeric, cayenne and sugar.  Reduce heat to medium and stir fry for 5-8 minutes or until the radish root cubes have softened.  Remove from heat and add in salt and lemon juice.  Toss and serve immediately.    

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