Heat the oil in the pan and put the mustard, jeera and urad dal together and after a little while add the curry leaves and ginger garlic paste, after getting brown add the onions and let them soften.
Add tomatoes and let them soften and now add the radish and do not use any water and let the radish fry in the oil.
Put the salt immediately after putting the radish, it will take about 20 to 30 minutes for it to turn brown and now put the chilli powder accordingly, and keep it for another five to ten minutes, and before bringing it down put the dhaniya powder.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.