Servings: 2                                                              

Duration : 15 minutes

Ingredients

1)      Radish Chopped (with leaves)                            2 Bowls

2)      Ginger Chilli Paste                                               1 tea spoon

3)      Oil                                                                           1 ½ table spoon

4)      Cumin Seeds                                                         ½ tea spoon

5)      Asafoetida /  Hing                                                ¼ tea spoon

6)      Carom Seeds / Ajwain                                         ½ tea spoon

7)      Fresh coriander leaves, chopped                      1 tablespoon

8)      Dry Mango Powder                                             1 tea spoon

9)      Salt                                                                         to taste

10)   Red Chili powder                                                 1 tea spoon

11)   Turmeric Powder                                                 ½ tea spoon

12)   Coriander powder                                               1 tea spoon

13)   Roasted Besan                                                     1 table spoon

Method

1)      Heat oil in a small pan.

2)      Add Asafoetida within few seconds add cumin seeds and carom seeds.

3)      Add Chopped radish then turmeric powder and salt.

4)      Mix it well then cover it and leave it for 10 minutes on low flame.

5)      Now add red chili powder, amchoor powder, coriander powder and roasted besan.

6)      Mix it and keep it for 1-2 minute. Do not cover it.

7)      Garnish it with chopped coriander leaves and serve it with lacchha parantha or normal parantha.

Note: You can use radish without leaves too.