10 oz. white radish, peeled and cut into thick julienne
1 onion, sliced
3 green hot peppers, sliced
3 leaves curry, chopped
1/2 teaspoon ground mustard
1/2 teaspoon ground fenugreek
1/2 teaspoon turmeric
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
2 tablespoons vegetable oil
1 cup coconut milk
In a Dutch oven, heat the oil over medium heat. Add the onion, hot peppers, curry leaves and fry for 5 minutes, stirring regularly.
Then add all the spices and mix well.
Add the radish and mix. Cook for about 5 minutes.
Finally add the coconut milk and mix.
Simmer on low/medium heat for 5 minutes.