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indian spiced radishes & pumpkin

indian spiced radishes & pumpkin

A great seasonal side for October, making the most of the last of the year's British radishes and pumpkin

  • Preparation: 5 mins
  • Cooking: 20 mins
  • Serves: 4

What you need:

  • 800g pumpkin or squash, cut into small chunks
  • 3 tbsp nut oil
  • 1/2 tsp dried chilli flakes
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp mustard seeds
  • 2 curry leaves
  • 1 garlic clove, minced or finely grated
  • 1 onion, finely diced
  • 20 radishes, sliced into thick rounds
  • 2 tomatoes, chopped

What you do:

  1. Boil the pumpkin in water for 8-10 minutes until tender. Drain and set aside.
  2. In a large frying pan heat the oil and add the chilli, turmeric, cumin, mustard seeds and curry leaves and cook for a minute or two until they are fragrant but not burnt. Add the garlic and cook for a further 30 seconds.
  3. Add the onions and saute for a minute then add the radishes and finally the pumpkin.
  4. Season with a good pinch of salt and cook until the vegetables are tender but start to crisp on the outside.
  5. Stir through the chopped tomatoes and serve with chapattis.

Cook's tip:

Also great served with Dahl

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Love Radishes

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