A radish curry? What a delightful combination!
|1||onion (small, sliced)|
|2 clv||garlic (crushed)|
|8||green chilis (small, crushed)|
|1 pn||turmeric power|
|oil (for saute)|
|1 pn||mustard seeds|
|1||curry leaves (sprig)|
|salt to taste|
1.) Clean the radishes and slice like an apple.
2.) Add about 1 T. of oil in a pan over medium-high heat. When the oil is hot, add the mustard seeds. Continue to cook until the seeds sputter. At that point, add the curry leaves and onions.
3.) Saute the onion/mustard/curry leaves until the edges of the onion turn slightly brown. Add the crushed garlic and chilis, as well as tumeric powder. Continue to cook for a minute or even less.
4.) Add sliced radishes, mix well and salt thoroughly. Cover and cook for 3-4 minutes, until the radish is soft.
5.) Once the radishes are soft, remove the lid and crank up the heat. Saute on high heat for a few minutes longer. Remove radishes to a plate, and quickly sauté the leaves for a few seconds. Add to the radishes.
6.) Serve immediately!