Radish Curry

Ingredients:

Radish (Medium)	2
Onion	1 medium
Bangalore tomato	1 small
Turmeric	2 – 3 pinch
Red chilli /Dhania mix	1 tsp
(mix 1 part of red chilli powder with 1½ part of dhania powder)
Mustard	¼ tsp
Salt	to taste
Oil	2 tbsp
Chopped coriander leaves	1 tbsp
Curry leaves	8 – 10
Fresh Coconut (Grated)	4 tbsp

Method :

1. Wash and scrap the skin of the Radish slit lengthwise into 4 pieces. Further cut into small pieces.
2. Grind the grated coconut into paste adding enough water, strain/ squeeze and take the milk [get approx ½ cup milk].
3. Slice the Onion into fine pieces, chop the tomato.
4. Heat oil in a Kadai / wok add mustard allow it to splutter, then add Onion and fry till transparent.
5. Simmer the flame add chopped tomato, Turmeric, Red chilli / dhania mix and salt.
6. Mix well and fry till semi soft add radish pieces, curry leaves, chopped coriander leaves and coconut milk.
7. Cover and cook till the vegetable becomes soft and gravy becomes semi consistency.
8. Serve with Rice or Roti.

Tip: Cooking in low flame tastes better.