Preparation:
Heat the oil in a saucepan on a medium-high flame. When very hot, put in the mustard seeds. (Be prepared to cover with lid or screen, as seeds will pop almost immediately when they hit the hot oil). As soon as the seeds begin to pop, put in the diced radish, green chile, 1/2 tsp. salt and 2 Tablespoons waer. Stir and bring to a bubble. Cover. Turn heat to very low and steam gently for about 10 minutes or until radish is tender but still somewhat crisp. Add the Cilantro, stir, and leave uncovered. Let cool slightly.
Put the yogurt in a serving bowl. Add 1 teaspoon salt and the black pepper. Beat with a fork or a whisk until smooth and creamy. Now empty the contents of the saucepan into the bowl. Mix well.
This yogurt dish goes well with most Indian food. It can be served at room temperature or cold.
Source: Madhur Jaffrey's World of the East Vegetarian Cooking |
