Green Radish Curry (Mooli ki Sabzi)

To make Green Radish Curry, start by chopping the white radish and radish leaves. Heat mustard oil in a wok, add asafoetida, cinnamon stick, and mustard seeds until they crackle. Stir in chopped garlic, tomato puree, and green chillies, then add spices like salt, turmeric, and red chilli powder. Mix in the radish pieces, add water, cover, and cook for 4-5 minutes. Finally, stir in the radish leaves, coriander powder, and garam masala, cooking for an additional minute before serving hot.

Yes, Green Radish Curry is suitable for vegan diets as it contains no animal products. The dish is made with plant-based ingredients like radishes, radish leaves, and spices, making it a healthy and flavorful option for those following a vegan lifestyle.

If you don't have mustard oil, you can substitute it with other cooking oils like vegetable oil, canola oil, or coconut oil. However, keep in mind that mustard oil adds a unique flavor to the dish, so using a neutral oil may slightly alter the taste.

To store leftover Green Radish Curry, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to prevent it from drying out and heat it on the stove or in the microwave until warmed through.

Green Radish Curry pairs wonderfully with steamed rice, roti, or naan. You can also serve it alongside dal (lentils) for a complete meal. A side of yogurt or raita can complement the spices and enhance the overall flavor of the meal.