Radish / Mulangi cooked in juicy coconut milk, gives a superb taste.
Servings – 4 Persons
Ginger Garlic Paste (1tsp)
Turmeric Powder (¼ tsp)
Shallots or Onion (Chopped ½ cup)
Tomato (Chopped ½ cup)
Mint Leaves (2sprigs)
Raddish (Cut ¼cm thick – 1cup)
Curry Leaves (2sprigs)
Chilli Powder (1tsp)
Coriander Powder (2tsp)
Corriander leaves (2 sprigs chopped)
Coconut (1cup grated)
Green Chillies (3nos, slitted)
Heat oil in a pan, saute chillies, onion (or Shallots) tomatoes, radish, clove, cinnamon, cardomon, mint & curry leaves and vegetables in low flame for 5 minutes. Add ginger garlic paste, turmeric powder; Pour less water, for the vegetables to be cooked.
When vegetables are soft, add chilli powder, dhaniya powder (or use our home made sambar powder) and salt. Grind coconut and pour it in this gravy. Leave it to boil, in low flame, for 5 minutes.
Garnish with coriander leaves.
Dole our hot with Rice or with Idly/Dosai/chapathi/parota/poori.