Servings: 3
Ingredients:
Content
|
Quantity
|
Comment
|
Radish
|
3 large
|
Peeled and diced
|
Tomato
|
2 medium
|
Cut
|
Onion
|
1 big
|
Cut
|
Oil / Ghee
|
3-4 tbsp
| |
Mustard
|
1 tsp
| |
Jeera
|
1 tsp
| |
Jeera powder
|
1 tbsp
| |
Coriander powder
|
1 tbsp
| |
Sabzi masala / kitchen king masala
|
1 tbsp
|
Home made / market available
|
Chili powder
|
1 tsp
| |
Salt
|
To taste
| |
Sugar
|
A pinch
| |
Turmeric
|
A pinch
| |
Coriander leaves
|
2-3 tbsp
| |
Water
|
To cook
| |
Curry leaves
|
1 sprig
|
Method:
Heat oil in a pan. Add jeera seeds. Once they start spluttering, add mustard. Add curry leaves, radish and saute for a minute. Add a pinch of turmeric and salt. Add water. Mix well and cook covered until radish is soft.
Grind tomato and onion together to a smooth paste. Add the ground mixture to the cooked radish. Add jeera powder, coriander powder, sabzi masala, chili powder, salt and sugar and cook covered until the raw smell of the masalas are gone and the oil separates.
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