I haven’t posted anything in awhile because I haven’t cooked anything in weeks. I’ve been having exams (urgh)! While Mangy has been a good sport and has picked up kitchen duties, I think it’s getting a bit much for him to manage on his own. It’s come to a point where I don’t recognise my kitchen anymore!Last night, I thought I’d surprise Mangy with a nice South Indian meal. With an exam the next day, I wasn’t in the mood to go out grocery shopping and decided to raid the fridge. I found one lonely radish and decided to make a spicy radish fry which I served with spicy pongal and sweet chilli lemon pickle.
- 2 cups of sliced radish
- 1 medium Spanish onion (sliced finely)
- 2 green chillies (slit in half)
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon tamarind paste mixed in 1/2 cup water
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- pinch of hing
- 1 stalk curry leaves (remove stalk)
- 1 teaspoon red chilli powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon roasted cumin powder
- 1/4 teaspoon garam masala
- salt to taste
- tiny pinch of sugar
Heat enough oil to cover the bottom of a fry pan. Fry the radish slices until golden on both sides. Remove radish and set aside. Add onions, salt and sugar and fry onions until soft and golden. Once the onions are done, you can drain off any excess oil from the pan.
Add ginger garlic paste, green chillies to the onions and fry well. Add tamarind water, red chilli powder, coriander powder, turmeric powder, roasted cumin powder and garam masala. Stir well. Add radish slices back in and cover pot with a lid. Reduce heat to medium low and allow to cook for about 5 minutes.
In a separate pan, heat a little oil, add mustard seeds and cumin seeds. once they start to pop add hing and curry leaves. Add this to the radish mix.
Raise the heat of the stove and continue frying off the radish until it darkens and thickens. Add more salt if required. Serve hot – enjoy!