Ingredients:

• 2 – medium radishes, washed, cleaned
• 2 stalks – Curry leaves
• 1 tsp – coriander leaves, finely chopped
• 1 tbsp – chopped Tomato
• 1/2 tsp – Lemon juice
• 3 pinches – Asafoetida powder
• 1 tsp – Red Chilli powder
• 1/2 tsp – Coriander seed (dhania) powder
• 1/4 tsp – Turmeric powder
• 2 pinches – Garam Masala powder
• salt to taste
• 1 tbsp – fresh curds
• 1/2 tsp each – cumin & Mustard Seeds
• 1/2 tsp – Wheat flour
• 1 tbsp – oil

Method:

1. Snip off any root hairs on radish and cut into 1/2 cm thick round slices.
2. Put into a deep vessel and add 1 cup water.
3. Add a pinch of turmeric and a pinch of salt.
4. Cook on high heat, covering with a loose lid.
5. Boil for 4-5 minutes, till radish is done, but firm.
6. Take off fire and transfer to a plate.
7. Sprinkle all dry masala powders over it.
8. Add curds and salt and mix well.
9. Heat oil in a pan, add seeds and allow to splutter.
10. Add asafoetida, curry leaves and tomatoes and stir.
11. Add radish slices, stir and saute over low heat for a minute.
12. Sprinkle half coriander, lemon juice and wheat flour.
13. Stir and take off fire.
14. Transfer to a serving dish and garnish with remaining coriander.
15. Serve hot with hot rotis, phulkas or puris.

Recipe courtesy of Sify Bawarchi