Peel the skin of one large sized Moolangi / Radish and slice into thin quartered slices. Wash in plenty of water and let the water drain off completely.
Heat 2 tblsp of oil in a thick bottomed kadai and when the oil is hot add 12-15 whole skinned garlic and fry till brown in colour. Add 2 tsp of sambar powder and fry well, add in the sliced radish, salt to taste and mix well. Lower heat and cook covered till done.
Do not add more water as the radish leaves water as it cooks. Keep checking in between while cooking and sprinkle water if you only find it necessary. Serve hot with Dalitoy and rice.
Will give a try. Thanks for the recipe.
ReplyDelete