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By: Varehvah
Region: Maharastra
Dish:Vegetarian - Curries
Servings: 4
Time to Prepare: 25 Mins


Besan atta (chickpea flour)1-2 tsp
Cloves 3-4 no.
Cumin seeds 1/2 Tsp
Curry leaves few
Fenugreek seeds pinch
Garlic cloves, crushed 1/4 tsp
Ginger, crushed 1/4 tsp
Green chillies, crushed 1 tsp
Hing (asafoetida) pinch
Mustard seeds 1/2 tsp
Oil one tbsp
Radish, grated 1(big)
Salt to taste
Sugar pinch
Turmeric powder 1/4 tsp
Water as needed
Whisked Yoghurt 2 cups


Heat oil in a hot pan, add mustard seeds and they crackle add cumin seeds, cloves, fenugreek seeds, curry leaves, crushed garlic, ginger and green chillies. Add hing, turmeric, grated radish, salt to taste and pinch of sugar. Sauté all the ingredients and add little water, cover the pan with a lid and cook the radish until it is tender and soft. In a bowl, take a teaspoon of besan flour, add little water and make a fine paste. Add 1 tbsp paste into thick whisked yoghurt and mix well. Once the radish is soft, reduce the flame and slowly add the yoghurt stirring continuously. The besan helps in slightly thickening the gravy. Cook till you get a slightly thick consistency and switch off the flame.


A simple combination of radish cooked in whisked yogurt seasoned with garlic, ginger and spices. An excellent mildly spiced Maharashtrian dish!

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