RADISH CURRY (LACED WITH COCONUT & TOMATO)

RECIPE:

Radish                          300 gm

Onion                            1 big

Tomatoes                      4  big

Coconut paste              1 cup

Garlic                             6 cloves

Gr chillies                      2

Curry leaves                 2 sprigs

Coriander leaves          2 sprigs

Red chilli pd                  1 tsp

Coriander pd                 2 tbsp

Fennel pd                      1/2 tbsp

Turmeric                        1/4 tsp

Fenugreek                     1/2 tsp

Mustard                         1/2 tsp

Urad dal                         1/2 tsp

Hing                                a pinch

Jaggery/Sugar               1 tsp

Salt to taste

Sesame oil                     3 tbsp

Method:

1. Dice radish into fine cubes.
2. Chop onion, tomatoes, garlic, gr chillies finely.
3. Grind coconut into fine paste .
4. Heat sesame oil in a pan and put in hing, fenugreek, mustard, urad dal .
5. On crackling add the  curry leaves and garlic. Stir for a while.
6. Add onions and gr chillies. Saute till pink. Put in the tomatoes.
7. Cook till tomatoes are mushy. Add radish and saute for a while.
8. Now put sugar, salt, red chilli pd and all other seasoning and mix well.
9. Pour 4 cups of hot water and bring to boil.
10. Cover a lid and let it simmer for 8 - 20 mts.
11. Add coconut paste and fennel pd. Let the curry cook for 5 more mts.
12. Remove from fire, sprinkle with coriander leaves.    
13. Serve hot with rice, roti, puri etc.

Note:

Fennel pd and coconut lend the curry its unique flavour. 

Be liberal with them.

Sesame oil is best cooked in.

Tamarind sauce is used in the traditional dish; 

to avoid it, i use lots of tomatoes for the sour and tangy flavour.

The curry should be thick in texture so be a bit cautious while adding water.