Ingredients

• Mooli (radish), peeled & chopped: 2 medium-sized (about 1½ cups)
• Onion, finely chopped: 1 medium
• Tomato, finely chopped: 1 large
• Ginger-garlic paste: 1 teaspoon
• Green chili, slit: 1 (optional)
• Mustard seeds: ½ teaspoon
• Cumin seeds: ½ teaspoon
• Turmeric powder: ¼ teaspoon
• Red chili powder: ½ teaspoon (adjust to taste)
• Coriander powder: 1 teaspoon
• Garam masala: ½ teaspoon
• Salt: to taste
• Oil: 1 tablespoon
• Water: 1 cup (adjust for desired consistency)
• Fresh coriander leaves, chopped: 2 tablespoons (for garnish)

Preparation

Wash, peel, and chop the radish into small cubes.

Optionally, blanch the mooli in hot water for 2-3 minutes to reduce its strong flavor. Drain and set aside.

Heat oil in a pan over medium heat.

Add mustard seeds and cumin seeds. Let them splutter.

Add ginger-garlic paste and sauté until the raw smell disappears.

Add chopped tomatoes and cook until they soften and oil starts to separate.

Add turmeric, red chili powder, coriander powder, and salt. Mix well.

Add the chopped mooli and stir to coat it with the masala.

Pour 1 cup of water, cover, and simmer for 10-12 minutes or until the mooli becomes tender. Stir occasionally.

Once the mooli is cooked and the curry reaches your desired consistency, sprinkle garam masala.

Mix well and cook for another minute.

Turn off the heat, garnish with fresh coriander leaves, and serve hot.

Pairs well with chapati, paratha, or steamed rice.

A dollop of curd on the side complements the flavors beautifully.

Servings: 2

Notes

1. Add a dash of lemon juice before serving for extra zing.
2. You can add chopped mooli leaves along with the radish for added nutrition.