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

How to Make Radish Sabzi

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