December 23rd is Noche de los Rabanos in Oaxaca City (Night of the Radishes), a Christmas-time festival. The creativity and peculiarity of this festival is unmatched in the whole of Mexico. Wild animals, mythical creatures, and scenes of everyday Oaxacan life are all represented in shades of dark pink and cream in the form of local radishes grown solely for the occasion. The festival is a time of fun and joy combined with fanciful and chucklesome edible time.
The competition’s origins date back to when holiday market vendors tried to make their vegetables more enticing by making sculptures with them. It was such a hit that the governor, Francisco Vasconcelos, decided to create an official contest in 1897. Thus, the Night of Radishes has become a tradition Oaxaca since then.
Kitchen creativity using radish is at its best during winters when the markets are flooded with this peppery, sharp flavoured vegetable. Variety of salads, parathas, pickles, theplas, sambhar, burji, kachumber…..the list is endless. Here is a delicious Sabji made with a combination of the crunchy radish tuber and its green leaves. The sharp pungency has been tamed by the use of subtle Indian spices. Are you too bored to cook. …then just toss up all ingredients with some feta cheese to make a crisp salad.
MOOLI KI SABJI / RADISH SABJI RECIPE
Ingredients for Mooli Ki Sabji:
- Radish Sliced 1 C
- Radish Leaves Chopped 1 C
- Salt To Taste
- Ajwain/Carrom Seeds ½ Tsp
- Slit Green Chilly 4
- Oil 1 Tsp
Preparation Method for Mooli Ki Sabji:
- Heat oil in a heavy-bottomed pan. Add ajwain and when it splutters add the green chilly.
- Sauté and add the vegetables. simmer the flame. Add the required salt. mix and sauté on low flame till cooked.
- You can cover the vegetables and cook with intermittent sautéing.
