Radish Onion Methi Bhaji

Radish Onion Methi Bhaji 

Peel the skin of Radish and cut into thin triangular cuts about 3 cups. Similarly cut onions also in the similar manner about 2 cups. 

Heat about 2 tblsp of oil in a Kadai. When hot add 1 tblsp of jeera, then 1 tsp of rai (sasam) when they splutter, add 10-15 curry leaves, ½ tsp of hing powder, ½ tsp haldi powder and 2 heaped tsp of Sambar Powder.

Fry well, sprinkle water if necessary so that the powders do not get burnt. Add in the onions and fry well for about 2-3 minutes till a bit soft, add ½ tsp of tomato puree, salt and mix well. 

Add in the radish, cover and let cook till 70% done. Now add in ½ cup of finely chopped Methi leaves (cleaned and washed), mix well, cover and cook till done. Do not over-cook this dish, it should be a bit crunchy.

Serve as side dish with roti/poori/dal-rice.