Thursday, February 16, 2012
Thursday's Kitchen Cupboard... Radish Curry
I am trying to expand my culinary skills when it comes to radishes. I was debating whether to plant radishes in the spring because I'm getting a bit tired of them in salads. So this week I decided to try cooking radishes in a different way- radish curry.
Here's the original recipe, my changes are in italics.
A bunch of red radish – contains 6 to 8 radishes.
Onion- one small, sliced.
Garlic- 2 or 3 small cloves crushed
Green chilis – 8 small, crushed (I didn't have green chilies, but I have a ton of dried cayenne peppers. I used 1 crushed cayenne and I do not recommend it unless you like really spicy.)
Turmeric powder- a pinch.
Oil for saute
Mustard seeds – a pinch
Curry leaves- a sprig (I used curry powder)
Salt to taste
The leaves: Roll all the leaves together and slice into long shreds. (I used about half of the leaves.)
Clean the radishes and cut them as you would slice an apple. Clean the leaves, if you want to use them in the dish. In a pan, add some oil. When it is hot, add the mustard seeds. When the mustard seeds splutter, add curry leaves and onions. Next time I make this I will add radishes at the beginning because it took awhile for my radishes soften and the onions ended up burnt. Saute for 3-5 mins until edges of the onions turn slightly brown. Add the crushed garlic and chilis, and turmeric powder. Saute for about a minute or even less. Add the radishes, mix well and add salt. Cook covered for about 3-4 mins. Once the radish seems soft, remove the lid and crank up the heat. Saute on high heat for a couple more minutes. The radishes will be soft yet crunchy. After you remove the radishes onto a plate, in the same pan quickly saute the leaves for a few seconds and add it to the top of the radishes. For best results, serve right off the stove.
I liked the taste and texture of cooked radishes, although a bit less spicy would be my preference. I also liked that this recipe included using the leaves too. I never knew radish leaves could be sauteed. I'm thinking that radishes are going to make the spring planting cut.
If you want to peak into other kitchens and see what others are cooking, head over to Thursday’s Kitchen Cupboard at the Gardener of Eden.