Radish is a vegetable that I used to runaway from. Aayi would be surprised when she finds out this is a vegetable I almost always pickup these days. I use it in simple side dishes, sambars and in dals. This time, I wanted to be a little more adventurous. I got this idea of using a pickle masala for radishes and immediately gave it a try. The dish came out delicious.
2 cups chopped radish(mulangi)
1 tea spn chana dal
1 tea spn + 1/2 tea spn mustard seeds
1/4 tea spn methi (fenugreek) seeds
A pinch asafoetida
1/2 tea spn tamarind extract
1 tea spn red chilli powder
5-6 curry leaves
Heat oil and add chana dal, 1 tea spn mustard seeds, methi seeds, asafoetida. Coarsely powder it (if there are some pieces remaining in powder, it is okay).
Heat oil, add mustard seeds. When they start popping, add curry leaves, radish, salt and a little water. When the pieces are almost half cooked, add chilli powder, the prepared powder, tamarind and mix well. Cook till radish is done and all water is absorbed.
Serve hot as a side dish with rice or chapati.
Serves : 2-3
Preparation time : 20mins