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new season wombok, celeriac and
daikon radish as winter rolls on
new season wombok, celeriac and
daikon radish as winter rolls on
Spiced Mula (White Radish/ Daikon) and Spinach

Spiced Mula (White Radish/ Daikon) and Spinach

Roughly 2 cups Mula (daikon) cut in small cubes
about 2 cups shredded spinach
1 onions chopped
3 garlic cloves finely chopped
1/2 teaspoon ajwain or carom seeds (optional)
1 level teaspoon coriander powder
1 level teaspoon cumin powder
1 level teaspoon turmeric powder
1 level teaspoon salt (or to taste)
1 teaspoon amchur powder (or to taste)
2 tablespoons of coconut or other vegetable oil
Note: Add the salt to the cut mula and leave aside

Heat the oil in a pan. When the oil is hot, add the ajwain seeds. When the seeds start to splutter add the onions and garlic. Cook until lightly browned.

Add the Mula, spinach, spices (except for the amchur powder) and gives a good stir to mix all ingredients

Add a tablespoon of water, lower the heat and cover till the spinach is soft and the mula is cooked. Stir occasionally.

I like to leave a little crunch in the Mula so I took it off the heat a little earlier. If you prefer it softer, leave it to cook a little longer.

Remove from the heat and add the amchur powder and stir well. Adjust amchur added depending on sourness needed, and check if more salt is needed.

Serve as a side or as a main dish with rice or chapati.

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