Preparation Time : 10 mins | Cooking Time : 20 Mins | Serves: 3-4
Radish | mullangi 2 small Potato 1 (optional) Coriander leaves handful Green chili 1 Ginger a small piece Cashew nuts 6-7 Oil 3 tsp Cinnamon a small stick Curry leaves few Onion 1 Cumin seeds 1/4 tsp Salt as needed
Curry leaves few Video on how to make Radish masala
Method:
Cut the radish and potato into small cubes. Slice the onions into long. Soak the cashew nuts in hot water for 10 minutes. You can replace cashew with 2 tsp of chutney dal |pottukadalai. In pressure cooker, add oil and add in the cumin seeds and cinnamon. Saute for few seconds and add in the onions. Add little salt to this and cook the onions till translucent.
Now add in the cut radish and potato.
- Keep the flame low and saute for a minute.
- Grind the coriander, green chili,soaked cashew nuts and ginger into a fine paste.
- Add this ground paste to the pressure cooker.
- Add 1 cup of water and little salt and the curry leaves.
- Cook for 2 whistles.
- Switch off the flame and once the pressure is released open the cooker and mix well.
- If needed add little more water and give it a boil.
- If you feel the consistency is perfect, no need to boil.
- Serve hot with phulkas.
- Cashew nuts can be replaced with gram dal | chutney dal.
- Curry leaves can be tempered along with cumin seeds in the beginning.
- You can add 1/4 tsp of garam masala also if you need.
- You can add carrots |green peas to the radish masala gravy.
