This curry follows the basic principles of making Kerala style mezhukkupuratti. Simple Indian dish.
- Prep Time:
- Cook Time:
- Ready Time:
- 10 radishes sliced like an apple
- 1 small onion sliced
- 3 cloves garlic minced
- 1 can green chilies crushed or diced fine
- pinch turmeric powder
- olive oil
- pinch mustard seeds
- teaspoon curry powder (or a sprig of curry leaves, sliced thin)
- salt to taste
Clean the radishes and cut them as you would slice an apple. Clean the leaves, if you want to use them in the dish.
In a pan, add some oil. When it is hot, add the mustard seeds.
When the mustard seeds splutter, add curry leaves or powder and onions. Saute for 3-5 mins till edges of the onions turn slightly brown.
Add the crushed garlic and chilis, and turmeric powder. Saute for about a minute or even less.
Add the radishes, mix well and add salt. Cook covered for about 3-4 mins.
Once the radish seems soft, remove the lid and crank up the heat. Saute on high heat for a couple more minutes. The radishes will be soft yet crunchy.
After you remove the radishes onto a plate, in the same pan quickly saute the leaves for a few seconds and add it to the top of the radishes.
For best results, serve right off the stove. The dish takes less than 15mins. Make this right before your meal. You could serve this over rice as well.
Source: Salt and Pepper WordPress Blog