Elevate radishes (in season this month) from a salad afterthought to a colourful and spicy main dish. By Elaine Lemm
800g pumpkin or squash, peeled and cut into bite-sized chunks
3 tbsp nut oil
½ tsp dried chilli flakes
½ tsp turmeric
½ tsp cumin
½ tsp mustard seeds
2 curry leaves
1 garlic clove, minced or finely grated
1 onion, finely diced
20 radishes, sliced into thick rounds
2 fresh, ripe tomatoes, chopped
Cook the pumpkin or squash in boiling water for 8-10 minutes or until tender. Drain and set to one side.
Heat a large frying pan, add the oil and once hot add the chilli, turmeric, cumin, mustard seeds and curry leaves and cook for a minute or two until they are fragrant, taking care to not burn. Add the garlic and cook for a further 30 seconds.
Add the onions and sauté for one minute. Add the radishes followed by the pumpkin. Season with a good pinch of salt and cook until the vegetables are tender and just about to start to crisp on the outside.
Stir through the chopped tomatoes and serve with chapattis or dahl.
Based on a recipe from Love Radish UK
Another seasonal recipe for June: Elderflower Cordial
Back to main article: Seasonal foods for June