Here comes my another not-so-favorite-but-I-have-no-other-vegetable-to-cook-hense-the-big-radish recipe! It was my belated father’s most favorite vegetable, as I have mentioned it several times in my previous blog posts. Usually the radishes in Bangladesh are smaller and different in colors and only to be grown in winter. Basically radish aka Mula is a winter vegetable and every family has a love-hate relationship with this not-so-humble veggie! So today’s recipe is one of the most common winter “niramish”(aka vegan). Let’s see how we can make it!

We only need radish, a tomato and some potatoes for this curry to make. We also need onion, ginger and garlic paste, turmeric, chili, cumin, coriander powder, salt and—drum roll – fresh coriander! Yes fresh coriander leaves completes the curry and change the whole dynamic (After all its a Mular Curry!).

To prep, I mixed ginger garlic paste and all the other dry ingredients like turmeric, cumin, coriander powder in a small bowl with water and made a spice paste. Soaking in water helps in bringing out the flavors of dry spices.
I also cut the potatoes in wedges and put them on cold water to stop browning. I tried to cut the radish as same size as potato wedges, as the radish was pretty big.

First of all, I drained the potatoes and coated them with some turmeric powder and salt. Then I fried them in a wok until they are slightly charred. When potatoes are done, I sat them aside.

In the same pan, I added some more oil and sauteed onion slices. I cooked the onions until they are golden brown. Then I added the spice paste.

See how the spices are getting cooked with onions and water is getting drawn. When oil starts to get separated then you know the spices are cooked.

Now I add the radish slices to the pan and coated with cooked spices. For a good couple of minutes, I stirred and stirred until the radishes changes colour.

When radishes were done, I added the potatoes that I kept aside a while ago. Now we have to add some water to get the vegetable cooked. So I added enough water and cover the pan and let them simmer in medium-high flame until I got my desired consistency and perfect balance of sauce and veggies.

After about 10 minutes of cooking the vegetables, I added sliced tomatoes, slited green chilies and the fresh coriander leaves to the pan. See how radically they changes the color of the curry!

This is the consistency I always go for a vegetable curry, perfect blending of sauce and vegetable. At this point, I turned off the stove and let the pan sit for a while.

Here comes the famous radish curry aka Mular Torkari. It perfectly goes with rice or bread, but you can eat it like a vegetable soup if you prefer.

Recipe: 8 Serving Prepping time: 10 minutes, Cooking time: 35 minutes

Ingredients: 1 whole Chinese Radish 3 Medium sized Potatoes Spice and Condiments: 2 tbsp Vegetable Oil 1 onion 3 tbs fine Salt 1/2 tsp Turmeric powder 1/2tsp Coriander powder 1/2tsp Cumin powder 1/2tsp 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 and radish into wedges (you can keep potato skin on if you like). Keep potatoes on cold water to prevent browning. Make a spice paste in a small bowl with ginger garlic paste, turmeric, cumin and coriander power and water. Set it aside. 2. Drain out potato water and coat them with salt and turmeric powder. Heat 1 table spoon of oil in a wok or skillet. Add potatoes and fry them until slightly charred. When done, set them aside. 3. In the same pan, add one more table spoon of oil and then add sliced onion and cook until golden brown. Add the previously made spice paste to the pan and cook for 1o-15 seconds until the oil floats up or gets separated from pan. 4. When spices are cooked, add sliced radishes and salt and give them a very good stir until they are mixed well with cooked spice. Stir for 5 minutes to slightly toast them. When radishes started to change colour then add previously cooked potatoes. Add all water from your nearby ocean and cover with lid. Let it cook for 10 minutes in medium heat. 5. When potatoes and radishes are cooked, add sliced tomatoes and coriander leaves and simmer for 10 more minutes until the sauce gets thicker. Serve the radish curry hot with rice or flat bread!