Spiced Mula (White Radish/ Daikon) and Spinach - vegan

Mula or white radish is cooked quite simply as a bhaji in Goan kitchens. The main ingredients of a bhaji being onions and a sprinkle of fresh coconut. A little research shows that the white radish has many health benefits which I was quite unaware of, and can be elevated in many recipes with the addition of various spices.  Mula can be found in local grocery stores listed as Daikon or White radish.
Clicking on this link which lists 10 healthy reasons to eat Mula should encourage anyone to go ahead and add it to their grocery list.  For vanity reasons I especially loved # 7(helps in weight loss) and # 9 (keeps you looking younger) - do you need any more convincing?

This recipe has been adapted from Saveur, Smitha Chandra's Daikon Curry

Ingredients

Roughly 2 cups Mula cut in small cubes
about 2 cups shredded spinach
1 onions chopped
3 garlic cloves finely chopped
1/2 teaspoon ajwain or carom seeds (optional)
1 level teaspoon coriander powder
1 level teaspoon cumin powder
1 level teaspoon turmeric powder
1 level teaspoon salt (or to taste)
1 teaspoon amchur powder (or to taste)
2 tablespoons of coconut or other vegetable oil
Note: Add the salt to the cut mula and leave aside

Method

Heat the oil in a pan

When the oil is hot, add the ajwain seeds

When the seeds start to splutter add the onions and garlic

 Cook till lightly browned

 Add the Mula, spinach, spices (except for the amchur powder) and gives a good stir to mix all ingredients

Add a table spoon of water, lower the heat and cover till the spinach is soft and the mula is cooked.  Stir occasionally.   I like to leave a little crunch in the Mula so I took it off the heat a little earlier.  If you prefer it softer leave it to cook a little longer.  Remove from the heat and add the amchur powder and stir well. Adjust amchur added depending on sourness needed, and check if more salt is needed.

 Serve as a side or as a main dish with rice or chapati.