Thursday, 5 April 2007
mura ne sev jo shak - Mooli / Radish with chickpea noodles
I could not resist a bunch of radishes with fresh green leaves the other day. 4 large radishes cost £1 at the local Iranian shop!
1 large radish (8 inch long); peeled, and diced
leaves of 4 radishes; washed and chopped
1 onion; chopped fine
1 tomato; peeled and diced
salt to taste
1/2 cup sev (I used thick sev; but thin sev is fine too)
1 tablespn oil
Heat the oil, add the mustard and cumin seeds and the curry leaves.
Let them pop and then add the onions, fry until transparent.
Add the radish, mix, reduce the heat, cover and cook for about 10 minutes.
Add the tomatoes; fry until mushy.
Add black pepper and salt.
Add the sev; mix and add the chopped leaves.
Cook for a further 10 to 15 minutes.
Serve with chapatis
This curry does not require curry powder as the sev is spicy enough, I just used some black pepper.