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Seengre ke Satha Tori Kari (Courgette Curry with Radish Pods)

Seengre ke Satha Tori Kari (Courgette Curry with Radish Pods) is a traditional Indian recipe for a classic vegetarian curry of courgettes and radish pods in a tomato and green chilli base with curry spices. The full recipe is presented here and I hope you enjoy this classic Indian version of: Courgette Curry with Radish Pods (Seengre ke Satha Tori Kari).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating:

Tags : CurryChilli RecipesVegetarian RecipesSpice RecipesVegetable RecipesBean RecipesIndian Recipes

Radish pods originally came to Britain from Java in 1815. These are radishes specially bred to produce edible pods. Edible-pod radishes also are called aerial radishes, podding radishes, or Java radishes after their place of origin, and in general they do not even have the enlarged taproot one associates with radishes. In Germany, a variety named Munchen Bier has both edible pod and root. The large black radish is sliced, buttered and eaten as a snack with dark beer — as are the pods.

Of course, all radish seed pods are edible. Just pick them before they begin to dry and turn brown. What makes Java radishes special is that they are bred to produce large seed pods and these are then harvested and eaten or sold (they are a common feature in Indian markets). They were also used frequently in Victorian cookery for Indian-style pickles and preserves.

The pods are spicy and taste very similar to radish root. However, they mellow significantly upon cooking. It's best to use them as a flavouring for salads. They can also be topped and tailed and added raw to soups and they make an excellent pickle. Though the flavour diminishes, they work well in stir-fries as they hold their shape and crispness well.

I often add them, along with carrots, celery, mange-tout and cucumber to a plate of crudites (sliced into batons). Other classic podding radishes include Madras and Rat-tail.

Ingredients:

1kg courgettes (zucchini), washed and sliced about 3cm thick
2 tbsp cooking oil
1 tsp ajwain
1/2 tsp cumin seeds
10 curry leaves, shredded
pinch of asafoetida
1 tsp ground coriander
1/2 tsp turmeric powder
1/4 tsp chilli powder
1 tsp sea salt (or to taste)
2 green chillies, finely chopped
1 tsp tomato purée
200g radish pods, washed, topped and tailed

Method:

Heat the oil in a wok or heavy-based pan. Add the ajwain seeds, cumin seeds and asafoetida and cook until the seeds begin to splutter then stir in the shredded curry leaves. Now stir in all the remaining spices, the green chillies and the courgettes. Stir-fry briskly for 2 minutes, or until the vegetables are completely covered in the spices then lower the heat, add 3 tbsp water, cover the pan and cook for about 12 minutes, or until the vegetables are tender.

Stir in the tomato purée, cook for 2 minutes more then adjust the seasonings (salt and chilli) to taste. Stir in the radish pods and serve hot, accompanied by rice and chapattis.