1 tea spoon each red chilli powder and dhaniya powder
2 table spoons oil
Separate leaves from the mooli. Wash and put them into a bowl. Add 2 glasses of water and a tea spoon of salt. Boil for 2 to 4 mins.
Drain and run cold water. Now chop finely.
Wash and peal mooli. Chop to small pieces. Heat oil in a pan. Add rai and jeera. When rai starts spluttering add red chillies, green chillies and curry leaves. Fry for few sec. and add chopped garlic and onions. Fry until the onions become transparent. Add red chilli powder, dhaniya powder and cook for few sec.
Now add the chopped mooli and leaves. Add salt mix well, close the lid and cook until the curry is done. (Takes around 8 to 10 mins) Stir occasionally. Switch off the flame and take the curry into a serving bowl. Garnish with fresh coriander leaves. Serve with hot roits or chapatis.