Ingredients:

• Mooli – 300 g (grated fine)
• Onion – 2 medium (sliced thin)
• Green chillies – 2 (chopped fine)
• Red Chilli powder – 1 tsp
• Haldi – a pinch
• Mustard Seeds – 1/2 tsp
• Jeera – 1/2 tsp
• Ginger and Garlic paste – 1 tsp
• Dhania powder – 2 tsps
• Salt
• Powdered ground nuts – 2 to 3 tbsps
• Oil – 4 tbsps
• Curry leaves – 6 to 8, chopped
• Coriander leaves – 1 tbsp, chopped

Method:

1. Squeeze the moisture from grated mooli and keep it aside.
2. Heat oil, add mustard seeds, curry patta leaves and jeera, fry till mustard crackles.
3. Add onion, chillies, and a little salt, fry till onion becomes soft.
4. Add ginger-garlic paste, and cook till raw smell goes.
5. Add red chilli powder, dhania powder, and mooli. Sprinkle some water, and cook with the lid on for 3-4 minutes, stirring once or twice.
6. Remove lid, add salt and cook till the curry is dry. Add ground nut powder, coriander leaves, and saute for another min.
7. Serve with chapatti/poori/plain rice.

Recipe courtesy of Uma Devi Ramachandra