Kashmiri Radish Curry Recipe

By | Published | Curries and Gravies, Radish | No Comment

White Radish with Leaves – 1 1/2 kg
Water – 2 1/2 cups
Vegetable Oil – 3 tbsp
Cloves – 2
Dry Red Chillies – 3 to 4, Deseeded
Ginger Powder – 1/2 tsp
Salt to Taste
Asafoetida – a pinch
Tikki Masala – 1/2 tsp, crushed

1. Scrape and wash the radish.
2. Remove the ends and dice.
3. Separate the leaves and chop finely.
4. Heat the water in a heavy bottomed pan.
5. Add the white radish and the leaves.
6. Boil for 10 minutes or until soft.
7. Remove and drain the water. Keep aside to cool.
8. Blend the boiled radish and leaves. Keep aside.
9. Heat the oil in a deep pan.
10. Add the cloves and dry red chillies.
11. Stir for a few seconds and then add the radish. Mix well.
12. Reduce the flame and add ginger powder, salt, asafoetida and tikki masala.
13. Cook covered for 5 minutes.
14. Serve hot with steamed rice.

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