Black Radish - Peas Subzi / Mullangi Bataani Koora

I have been eyeing these radishes for years now in our local grocery store but never thought of trying them. Mainly because I would get the regular radish / daikon at half the price and didn't want to shell out the extra bucks for the black peel that would end up in the garbage. Last weekend, however I was in a generous mood I guess and brought home some.
Black radishes - well, as the name suggests are another variety of radishes with a black skin. They are about the size of turnips / kohlrabis. They smell and taste similar to the regular white radishes, the tiny pink ones or the daikons. I used some in the methi mooli rotis and some to prepare this koora today. Any radish / daikon can be used to prepare this simple and quick curry. And here is the recipe for radish lovers.

Ingredients for about 2 servings:

• 1 cup peeled and grated radish
• 1 Tbsp green peas
• 2 (or 3) finely chopped green chillies
• Salt to taste
• 1 - 2 Tbsp oil
• For tadka:
• 1/2 tsp each - chana dal, urad dal, cumin seeds & mustard seeds, few curry leaves, 1/4 tsp turmeric powder

Subzi making:
Heat oil in a small kadai / a non-stick pan. Add the tadka ingredients in the order mentioned except the turmeric. When the dals turn reddish, add the green chillies and turmeric. Stir for a few seconds and then add radish and peas, if they are fresh. Turn the heat to low setting and cook covered, stirring in between. Sprinkle a few Tbsps of water if the mixture appears very dry. If adding frozen peas, do so almost at the end of the cooking. Add salt and mix well. Turn off the heat.

Serve with rotis / rice.

via Veggie Platter