What the heck?

While strolling around our local supermarket today I spotted a vegetable I had never seen before.  A Mooli, an Asian vegetable related to the radish. about two feet long. Now it may be a staple in some parts of the world but in this humble hamlet it definitely gets classed as exotica. Even the checkout assistant asked what on earth it was.

"A Mooli" I said confidently (I had read the sticker in the aisle.)

"What do you do with it?" she asked.

"I have absolutely no idea, but I'm sure Mr Googles will have a suggestion or two" I said.

And it came to pass, the internet is awash with Mooli recipes and so dinner this evening is a chicken mooli curry.

I will update in due course.

Update: Ok, brown food, on my knee in front of Strictly Come Dancing. It has come to this!

"But what of the Mooli?" you cry. Well the curry swamped any contribution to flavour (Will shave some into a salad for lunch tomorrow where I may get a better handle on its taste (supposed to be sweeter and less peppery than radish). What surprised me was that for a veg with such a high water content it retained its texture after cooking and added a lovely crunch. Altogether not bad at all, and it seems to be packed full of stuff that is good for you.