Sliced White Radishes with Golden Pumpkin
MOOLI KADDU FOOGATH
-Recipe from Yamuna mataji
White cooking radishes (mooli) pleasantly contrast in color and taste
with golden-red pumpkin, the flavor of radishes varies enormously, from
the mild salad icicle type available in supermarkets to the slightly
hot and punget mooli sold in ethnic markets. Use whatever type is
easily available, including oriental daikon. When you fry fenugreek
seeds in a seasoning, allow them to turn khaki-red but do not let them
darken to deep brown, for at that stage flavor is excessively bitter.
Quite amazingly, if you continue cooking the seeds until they blacken,
they again lose their bitterness.
Preparation and cooking time: 30-40 minutes
Serves: 5 or 6
4 table spoons (60 ml) ghee or corn oil
1 teaspoon (5 ml) scraped, finely shredded or minced fresh ginger root
1 teaspoon (5 ml) cumin seeds
½ teaspoon (2 ml) black mustard seeds
Scant ½ teaspoon (2 ml) fenugreek seeds
8 curry leaves, preferably fresh
¼ teaspoon (1 ml) yellow asafetida powder (hing)
2 cups (480 ml) ¼ -inch (6 mm) thick sliced white radishes (about ¾ pound/340 g)
1 ½ pounds (685 g) peeled yellow pumpkin, Hubbard or butternut squash, peeled and cut into 1-inch (2.5 cm) cubes
½ cup (120 ml) fresh peas or frozen baby peas, (defrosted under hot water and drained)
¼ teaspoon (1 ml) cayenne pepper or paprika
1 teaspoon (5 ml) turmeric
2 teaspoon (2 ml) amchoor powder or 2 table spoons (30 ml) lemon juice
1 teaspoon (5 ml) salt
3 table spoons (45 ml) coarsely chopped fresh coriander or minced parsley
This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths.
Heat the ghee or oil in a heavy-bottomed 5-quart/liter nonstick
pan over moderately high heat until it is hot but not smoking. Add the
ginger, cumin seeds, black mustard seeds and fenugreek seeds darken to
a golden red. Drop in the curry leaves and asafetida, and in seconds
add the radishes. Sautee until they begin to brown, then stir in the
pumpkin or squash, fresh peas, cayenne or paprika, turmeric, ground
coriander and water. Cover, reduce the heat to low and cook until the
pumpkin is fork-tender (any where from 20 to 30 minutes.
2. A few minutes before serving, fold in the amchoor or lemon juice, salt, fresh herb and frozen peas.