A great side dish or light main featuring the oft-forgotten daikon radish. Cooked, the sharpness is mellowed out with the texture remaining slightly crunchy. Add a bit of shaved Brussel sprouts for colour and a medley of Indian spices and no one will argue with this vegetable-based blend.
Yield: 4 servings (or 2 as a main)
What you need:
- 1 daikon radish, peeled and grated (long shreds if possible), 4-6 cups
- 2 cups finely sliced (shaved) Brussel sprouts
- 1 cup sprouted mung beans (or bean sprouts)
- 1-1/2 tablespoons grapeseed oil
- 1 teaspoon black mustard seed
- 1 teaspoon cumin seed
- 1/2 teaspoon nigella (kalonji, onion seed)
- 1/2 teaspoon curry powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon salt (or to taste)
- 1/8 teaspoon hing (asafoetida)
- shredded nori for garnish, and more while eating (optional)
What you do:
- Place the grated radish in a large colander and allow to drain of excess liquid 15 minutes or so. Rinse under running water and let it drain for another 15.
- Heat a wok or large frying pan over medium-high flame. When hot, add the grapeseed oil and all the spices and the salt. Stir and fry until the seeds start to pop and then add the grated radish, shaved Brussel sprouts and sprouted mung. Stir to mix thoroughly.
- When the liquid in the bottom of the pan from the radish starts to bubble, cover and lower heat. Cook gently 10-15 minutes, until desired doneness – I like the radish still a little crispy.
- Uncover, raise heat to medium again and let some of the liquid evaporate. Toss once more and serve, garnished with shredded nori – and adding more as you eat because it’s awesome with the sauté!