A very plain winter dish...
4 Mooli (Daikon), with leaves
1 tsp oil
1 tsp ajwain (carom seeds)
1 tsp salt (or to taste)
1/8 tsp hing (asafoetida) (or a pinch)
1 whole red chile
1 tsp fresh ginger, finely chopped
Finely chop the mooli and the leaves (along with the stems). Steam it and then press to release the juices (the juices are thrown away). Note: this step is traditional but optional. It makes the resulting dish more pungent. Heat the oil in a heavy pan. Add in order, the hing, ajwain, red chile, and ginger. Now add the vegetable and salt. Cook for a few minutes (about 5) on high heat, while stirring constantly. Then turn the flame to medium low, cover, and cook for 20 minutes, until soft. Eat with daal and chapati, or with parantha.
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