A delicious accompaniment that perks up any meal. Radish can be replaced with potatoes, plantain, taro root too. The final color and texture of this fry depends on how well you brown the onions. Add onions after the oil is hot. Stir the onions only occasionally. Make sure the radish is brushed well as we don't peel of the skin for cooking this dish. Now lets jump to the recipe.
red radish - 6 (cut into 1/4 inch slices)
Onions - 2 medium (cut lengthwise)
Coriander leaves - 1 small bunch
Curry leaves - 1 sprig
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Crushed red pepper - 1 tbsp
Fennel seeds - 1/2 tbsp
Garlic - 3 cloves
Ginger - 1/2 tsp coarsely ground
Dried Red chillie - 1
Green chilly - 1 (slit into two)
1. Boil the radish slices for about 6-8 mts. Over boiling turns them mushy.
2. Heat oil in a deep kadhai. Lower the heat and add cumin seeds, curry leaves, dried red pepper, mustard seeds, fenugreek seeds, fennel seeds, garlic cloves and coarsely ground ginger paste.