Carrot radish curry that comes together in a matter of minutes. The veggies are roughly chopped and pre-cooked before being given an express sauté in spiced mustard oil.
- Carrots – 2
- Radish – 2
- Green chilies – 2 (adjust to taste)
- Rock salt* – to taste
- Asafoetida – a pinch
- Mustard seeds – 1/2 teaspoon
- Mustard oil – 1 tablespoon
*You could use normal table salt instead if you don’t have rock salt. I must tell you, though – rock salt does wonders for this curry.
How To Make Quick Carrot Radish Curry:
Slit the green chilies diagonally into thin, 1-inch long strips. Deseed the seeds if you prefer the curry less hot.
Scrape and chop radish and carrot to bite-sized pieces.
Microwave the chopped radish for three minutes.
Heat a tablespoon of mustard oil in a pan. When the oil is hot, set heat to low and add mustard seeds and asafoetida. When the mustard seeds have spluttered, add green chili strips and immediately follow with microwaved radish pieces.
The radish would have released water during microwaving. Do not discard the water – sprinkle some over the curry when it gets dry or use it to knead chapati dough.
Cook the radish on medium heat, stirring regularly.
Microwave the carrot pieces for two minutes.
Add the microwaved carrot pieces to the pan, along with rock salt. Stir, cook covered for a few more minutes. Keep turning the vegetables around every other minute for even cooking. If the vegetables stick to the pan, sprinkle the water released during microwaving to the curry.
When the vegetables have softened enough to your liking [I like it best when the carrot and radish is soft to bite but retains shape], carrot radish curry is ready.
Serve carrot radish curry hot with Indian breads/rice and dal.