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Diakon Curry
  • Radishes
  • Vegetables
Serves:   6
(serving size: 1 cup)

  • Prep Time:   10 minutes
  • Cook Time:   30 minutes
  • Total Time:   40 minutes


2 tbsp. canola oil

1/2 tsp. ajwain (carom) seeds
2 cloves garlic, minced
1/2 medium yellow onion, roughly chopped
1 lb. daikon with greens, peeled and cut into ½" pieces, greens trimmed and roughly chopped
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. red chile powder, such as cayenne
1 tsp. amchur (green mango) powder
Kosher salt, to taste
Chapatis, for serving (optional)


Heat oil in a 12" skillet over medium-high heat. Cook carom seeds until they pop, 1-2 minutes. Add garlic and onion; cook until golden, 5–7 minutes. Stir in daikon and its leaves, the coriander, cumin, turmeric, and chile powder. Reduce heat to medium-low; cook, covered, and stirring occasionally, until daikon is tender, about 20 minutes. Stir in amchur and salt; serve with chapatis, if you like.

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