This curry recipe follows the basic principles of making Kerala style mezhukkupuratti.
1 bunch radishes, with leafy tops
1 small onion, sliced
2-3 cloves garlic, crushed
4 small green chiles, crushed
1 pinch turmeric powder
oil for sauteing
1 pinch mustard seeds
a few basil leaves
sea salt to taste
1. Wash and roll the radish leaves together, then slice into long shreds. Set aside.
2. In a pan, heat some oil. When it is hot, add mustard seeds. When the mustard seeds splutter, add the basil and onions. Saute for 3-5 minutes, until edges of onions turn slightly brown.
3. Add the crushed garlic, chiles, and turmeric powder. Saute for about a minute or less.
4. Add the radishes, mix well, and add salt. Cook, covered, for 3-4 minutes.
5. Once the radish seems soft, remove the lid and crank up the heat. Saute on high for a couple of minutes. The radishes will be soft, yet crunchy.
6. After you remove the radishes from the pan onto a plate, in the same pan quickly saute the leaves for a few seconds and then add to the top of the radishes.
7. For best results, serve right off the stove. The dish takes less than 15 minutes; serve it at the very beginning of your meal.