Sliced white radishes with golden pumpkin (Mooli kaddu foogath) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 210) by Yamuna Devi

  • coriander leaves
  • curry leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute corn oil for ghee, Hubbard squash or butternut squash for yellow pumpkins, paprika for ground cayenne pepper, lemon juice for amchoor, and parsley for coriander leaves.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Toasted coconut rice (Nariyal-ki chaval); Sesame yogurt potatoes (Ekadasee til aloo bhaji); Fried panir cheese in seasoned tomato stock (Panir maharani)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute corn oil for ghee, Hubbard squash or butternut squash for yellow pumpkins, paprika for ground cayenne pepper, lemon juice for amchoor, and parsley for coriander leaves.

  • Ganga108 on February 22, 2022

    An underused vegetable, Daikon Radish or White Radish is the feature of this curry. Mixed with Butternut or Kent Pumpkin, it is a golden delight.

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