Daikon, a type of large white radish with a peppery, earthy flavor, has long been a staple of Indian cooking. In this simple vegetarian curry from cookbook author and cooking instructor Smita Chandra, chopped daikon is enhanced with an aromatic blend of coriander, cumin, turmeric, and other spices. This recipe first appeared as part of the digital edition of our August/September 2014 special India issue.
- 2 tbsp. canola oil
- 1⁄2 tsp. ajwain (carom) seeds
- 2 cloves garlic, minced
- 1⁄2 medium yellow onion, roughly chopped
- 1 lb. daikon with greens, peeled and cut into ½” pieces, greens trimmed and roughly chopped
- 1⁄2 tsp. ground coriander
- 1⁄2 tsp. ground cumin
- 1⁄2 tsp. ground turmeric
- 1⁄4 tsp. red chile powder, such as cayenne
- 1 tsp. amchur (green mango) powder
- Kosher salt, to taste
- Chapatis, for serving (optional)
- Heat oil in a 12″ skillet over medium-high heat. Cook carom seeds until they pop, 1-2 minutes. Add garlic and onion; cook until golden, 5–7 minutes. Stir in daikon and its leaves, the coriander, cumin, turmeric, and chile powder. Reduce heat to medium-low; cook, covered, and stirring occasionally, until daikon is tender, about 20 minutes. Stir in amchur and salt; serve with chapatis, if you like.