Ingredients:

• Radish with or without leaves – 1/4 kg
• Tomatoes (small) – 2
• Ginger, grated – 1 tsp
• Green chillies (chopped) – 2
• Mustard Seeds – 1/4 tsp
• Cumin seeds – 1/4 tsp
• Curry leaves – 4
• Turmeric – 1/4 tsp
• Asafoetida, a pinch
• Coriander leaves (chopped) – 2 tbsp
• Salt to taste
• Oil – 1 tbsp

Method:

1. Wash and scrape radish. Cut into rounds.
2. Wash and chop tomatoes.
3. Heat oil in a kadai and add mustard and cumin seeds. When they start spluttering, add curry leaves, turmeric and asafoetida.
4. Now add tomatoes and saute for a minute.
5. Add radish and salt. Mix well and cover with a thali.
6. Pour some water on thali so that radish will cook fast and not stick to kadai.
7. When it is almost done, add chillies, ginger and coriander. Mix well and cook for two minutes.
8. Serve hot with rice or roti. For rotis you can add garam masala to it.

Recipe courtesy of Syamala