Ingredients:
1 radish/daikon or a bunch of radishes peeled and cut into cubes
Salt 2 teaspoons or more according to taste
Whole red chilies 1or 2 (depending on how spicy the curry should be) broken into 4 to 5 pieces Optional: Fresh grated coconut 2 tablespoons
Vegetable oil 1 tablespoon (any kind)
Optional: Black mustard seeds (available in most Indian grocery stores)
1/2 teaspoon Optional: 1/4 teaspoon of turmeric powder (available in most Indian grocery stores), used for color.
2 Tsp Curry powder
Method;
Remove the skin of the radish with a peeler and then cut into 1 or 2 inch cubes and keep aside.Heat oil in a pan. When hot add the optional mustard seeds. Cover the pan as the mustard seeds start to crackle and pop.After the popping noise of the mustard seeds stops, open the cover of the pan and add the red chillies and immediately add the cubed radish pieces.dd the optional turmeric powder and give it a good stir so the color of the turmeric gets evenly coated. Add 1/2 cup of water and cook the radish covered for 10min checking now and then (so as to not burn the curry) and adding water if necessary till the radish is soft and breaks easily.Add the salt and stir it well and cook for another 2 to 3 minutes. At this point all the water must have evaporated or used up to cook the vegetable and the vegetable should be moist but not watery. Lastly add the curry powder and the optional fresh grated coconut, mix it in well and remove from heat.
1 radish/daikon or a bunch of radishes peeled and cut into cubes
Salt 2 teaspoons or more according to taste
Whole red chilies 1or 2 (depending on how spicy the curry should be) broken into 4 to 5 pieces Optional: Fresh grated coconut 2 tablespoons
Vegetable oil 1 tablespoon (any kind)
Optional: Black mustard seeds (available in most Indian grocery stores)
1/2 teaspoon Optional: 1/4 teaspoon of turmeric powder (available in most Indian grocery stores), used for color.
2 Tsp Curry powder
Method;
Remove the skin of the radish with a peeler and then cut into 1 or 2 inch cubes and keep aside.Heat oil in a pan. When hot add the optional mustard seeds. Cover the pan as the mustard seeds start to crackle and pop.After the popping noise of the mustard seeds stops, open the cover of the pan and add the red chillies and immediately add the cubed radish pieces.dd the optional turmeric powder and give it a good stir so the color of the turmeric gets evenly coated. Add 1/2 cup of water and cook the radish covered for 10min checking now and then (so as to not burn the curry) and adding water if necessary till the radish is soft and breaks easily.Add the salt and stir it well and cook for another 2 to 3 minutes. At this point all the water must have evaporated or used up to cook the vegetable and the vegetable should be moist but not watery. Lastly add the curry powder and the optional fresh grated coconut, mix it in well and remove from heat.
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