Source: Saveur, July 25, 2014


2 tbsp. canola oil
12 tsp. ajwain (carom) seeds
2 cloves garlic, minced
12 medium yellow onion, roughly chopped
1 lb. daikon with greens, peeled and cut into ½” pieces, greens trimmed and roughly chopped
12 tsp. ground coriander
12 tsp. ground cumin
12 tsp. ground turmeric
14 tsp. red chile powder, such as cayenne
1 tsp. amchur (green mango) powder
Kosher salt, to taste
Chapatis , for serving (optional)

Heat oil in a 12″ skillet over medium-high heat. Cook carom seeds until they pop, 1-2 minutes. Add garlic and onion; cook until golden, 5–7 minutes. Stir in daikon and its leaves, the coriander, cumin, turmeric, and chile powder. Reduce heat to medium-low; cook, covered, and stirring occasionally, until daikon is tender, about 20 minutes. Stir in amchur and salt; serve with chapatis, if you like.