Radish Tomato Curry

Mooli Tamatar/Mulangi Tamata kura/Thakali Mulangi Kuttu

Its being a challenging task to keep up with my weekly recipe posts with a new born at home. It just looks that I and hubby are on the go all the time. Living in the east coast where we experience the 4 seasons very distinctively..after an ever light winter in the history of Toronto, finally we can say "Spring has Sprung" and so to make life more busy, its time for a spring cleaning..packing up winter clothes, unfolding spring and summer ware. Finally I was able to type a recipe and make this post out.

Radish is one of my favorite root vegetables growing up. They are grown in many varieties and colors. Wiki says radishes, like other members of the cruciferous family (cabbage, broccoli, Brussels sprouts), contain cancer-protective properties. They also help to maintain a healthy gallbladder and liver, and improve digestion. Radish greens are excellent source of vitamin C, calcium, and protein. Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium and copper. Also not mounting on calories, these can be diet friendly.

Fresh radish roots contain a larger amount of vitamin C than cooked radish roots. Due to its pungent flavour, I always prefered cooked radish, either add them in sambar(a sputh Indian lentil stew) or in my house mostly it is prepared in this method . Back home we get radish along with its green leafy stems(Daikon variety, white in color). I was not so fond of its stems so used to remove them from my plate and eat the root and leaves. Most of all I used like the flavour of this dish whenever my granny prepared it.
Ingredients:
Radish - 1 lb;
Oil - 1 tbsp
Mustard - 1/4 tsp
Onion - 1 small
Green Chillies - 3 slit
Curry leaves - 1 rem
Home made Chilly powder - 1 tsp
Tomatoes - 3-4 or Tomato Puree/Crushed Tomato - 1 cup or Tomato Paste 3-4 Tbsp
Salt - to taste
Coriander leaves - a small bunch

Procedure:
Gently scrape the skin on the radish and cut it into 1/2 inch cubes.
Add oil in a heated Kadai/Skillet, allow mustard to splutter and then add cut onions, green chillies, curry leaves and saute till onions turn slightly brown.
Add radish, chilly powder, salt, and mix well to give an even coat of all ingredients.
Sprinkle some water and cover with lid to cook the radish in the steam for about 15- 20 minutes. Keep mixing periodically and sprinkle more water if required.
Once the radish is almost cooked add the tomato puree, mix well.
Cook for another 5-7 minutes or till radish absorbs the tomato flavour.
Add finely chopped coriander leaves just before removing from heat.
Serve this with rice,