With the onset of winters in India, radishes the colour of moonlight, begin to make an appearance in vegetable markets. If you’re lucky enough to find a bunch with their leaves still intact, grab them with both hands! White radishes are popularly used for indulgent parathas or even to make koshimbir, a tempered salad of sorts. Like most rural Maharashtrian cooking that uses minimal ingredients to allow the flavour of the vegetable shine through, this radish scramble or mulyacha korda does just that.
What starts off with a simple tempering and a slight tang from tomatoes, results in a dish which has an amalgamation of slight crunch, creaminess and chew; perfect to go with phulkas right off the flame. This scramble is easy to make, packs well for a lunchbox and is a great way to celebrate local, seasonal produce. The recipe is versatile enough so you can add more winter veggies like peas, grated carrots or florets of cauliflower to the mix, if you please. Find a recipe to the vegetarian scramble below:
Recipe:
Ingredients:
- 4 white radishes, grated
- Tender radish greens, chopped
- 1 small tomato, chopped
- 1.5 tablespoon vegetable oil
½ teaspoon mustard seeds - 1 pinch asafoetida
- 1 teaspoon turmeric powder
- 1 teaspoon amchoor powder
- 3 tablespoons gram flour
- ½ teaspoon sugar
- 2 green chillies, chopped
Method:
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- Heat oil in a kadhai and temper it with the asafoetida, mustard seeds and chopped green chillies. Allow them to splatter for a few seconds and throw in the grated radish. Make sure all the radish is coated with the tempered oil and cook for a few minutes, until it starts to release moisture.
- Add the turmeric powder and chopped tomato and mix well. Cook for a few minutes until the tomato starts to soften in the mixture and sprinkle the gram flour. Check for seasoning at this stage and add the salt and amchoor powder. Cook for an additional 4-5 minutes by covering the pan with a lid. Finish off with the sugar and take off the heat.
- Ensure that you don’t overcook the radish. It should still retain some of its crunch and original texture after cooking. Serve hot with rotis or rice.