Now is the season to buy radish and red carrots (carrots available through other seasons are orange). I love anything made of white radish. Mooli (radish) paratha is one of my favorites. I try to make radish subzi at least twice or thrice a month because of the immense health benefits it has. Here I will share two types of radish dry subzis that I prepare.

Method 1 Ingredients:
Radish – 250 gms
Cooking oil – 1/2 tsp
Turmeric powder/haldi – 1/4 tsp
Cumin seeds/jeera – 1/4 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1/4 tsp
Green chilies – 2
Grated coconut – One small cup
Curry leaves – One stalk
Salt to taste

Method:
Clean, peel, and cut the radishes into small pieces. If the radishes are fresh and come along with the stem and leaves, you can pluck the leaves and chop them and use it for the subzi. I like to retain the crunchy texture of the radish and hence cut them instead of grating them. However, if you prefer it grated, you could do so. Split the green chilies. Pour oil in a thick bottomed iron wok and turn on the heat. Add mustard seeds to the oil. When the mustard seeds start to splutter, add jeera and urad dal. If you add these along with the mustard seeds, they will get burnt. When dal turns pink in color, add curry leaves and split green chilies, and then add radish pieces. Stir and mix well. Add turmeric powder, close with a lid, and cook in medium flame for 5 mins. Stir occasionally. When the radishes become tender, turn off the fire and then add salt. Add grated coconut and mix well.

Method 2 Ingredients:
Radish – 250 gms
Cooking oil – 1/2 tsp
Turmeric powder/haldi – 1/4 tsp
Mustard seeds – 1/2 tsp
Onion – 1 medium sized
Green chilies – 2
Grated coconut – One small cup
Curry leaves – One stalk
Salt to taste

Method:
Clean, peel, and grate the radishes. Clean, peel, and chop the onion finely. Split the green chilies. Pour oil in a thick bottomed iron wok and turn on the heat. Add mustard seeds to the oil. When they splutter, add curry leaves, green chilies, and finely chopped onion. Cook for 2-3 minutes until onion turns pink in color. Add grated radish. Mix well. Close with a lid and cook for 3-4 minutes stirring occasionally. When the radish becomes tender, turn off the fire, add salt, grated coconut and mix well. Serve along with rice or roti.