My father’s favorite veggie was radish. I hated it as a kid, also not a big fan either now, but my husband also is a big fan of radish (I don’t know why,lol). So to occasionally change the taste and to remember my father, I buy this particular veggie and cook in different ways. In Bangladesh, we get fresh radish (smaller, and also different varieties) in winter and different kinds of hearty curries with it. So today’s recipe is one of the most common winter curry recipe of Bangladesh. Also today remarks the second “Other World” anniversary of my father, so this recipe is for you Baba. I miss you a lot ❤

We need mostly radish, potato and cauliflower for this recipe. But if you are bit adventurous, you can add edamame beans. I use it as an alternative of shimer bichi (Vicia faba seed), which is also a winter delicacy in Bangladesh. We also need onion, ginger garlic paste, turmeric, chili, cumin, coriander powder and salt.

As per usual, I added onion to hot oil and when they got golden brown, I added all the dry spices, ginger garlic paste and chili.

I fried the spices for a few second in medium temperature and then added water to cook the spices.

When oil came floating and separating from spices, I added potato slices first. I stir fried them for five minutes in high flame so they get slightly charred. Then I added sliced radishes.

I again cook radishes and potatoes together for five more minutes to release their taste and so they get charred.

After total 10 minutes of continuously stirring the hard veggies, I added cauliflower and beans to pan, and added water. You should not add too much water because the veggies will get mushy and tasteless. Just add enough to cover everything, as veggies also release water.

I simmered them in medium-high flame until I got my desired consistency and perfect balance of sauce and veggies.

Towards the end, you can add fresh coriander leaves (if you like it) to bring the real Bangladeshi winter curry taste!

I know how much you would enjoy this radish curry Papa. It will be my forever regret that I could not make your favorite dishes nor take care of you in your last days. I know you left this world with a heavy heart, but I am waiting for the day when I meet you again in the other world to say how much sorry I am! Until then, keep happy Baba and stay rested. Love you and forever.

Recipe: 6 Serving Prepping time: 10 minutes, Cooking time: 35 minutes

Ingredients: Vegetables 1 Half Chinese Radish 4 Medium Potatoes half a cauliflower Edamame beans as desired Spice and Condiments 40ml Vegetable Oil 1 big onion 1tbs fine Salt 1tsp Turmeric powder 1tsp Coriander powder 1tsp Cumin powder 1tsp Chili powder 1tsp Ginger Paste (or Ginger powder) 1tsp Garlic Paste (or Garlic powder) 2-3 green Chili (optional) Fresh Coriander leaves (optional)

Instruction 1. Wash and slice potatoes, cauliflowers and radish into 2cm (you can keep potato skin on if you like). 2. Heat 2 table spoon of oil in a wok or skillet. Add sliced onion and cook until golden brown. 3. Add ginger garlic paste, cumin, coriander, turmeric and chili powder to the pan and cook for 1o-15 seconds. Then add water to cook the spices until the oil floats or gets separated. 4. When spices get cooked, add potato, salt and give them a very good stir until they are mixed well with cooked spice. Stir for 5 minutes to slightly toast them. Add radish and slightly toast them in the same way for 5 more minutes. 5. Now add cauliflower and beans and just enough water to cover all veggies. Let them simmer in medium high heat til the gravy is in desired consistency. Garnish your curry with coriander leaves or ground cumin powder as per desire. and Enjoy with rice or bread!