Radish Tomato Curry

My produce items: Radishes, Heirloom Tomatoes, Onion

14 small radishes
2 heirloom tomatoes
2 cloves garlic
1/2 cup chopped onion
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon mustard powder
4 tablespoons vegetable oil
1 cup basmati rice

Quarter radishes, mince garlic, chop onion, dice tomatoes.  In a saucepan heat up oil.  Add in chili powder, cumin, coriander, garam masala, salt, mustard powder and garlic.  Mix well.

Add in radishes, onion and tomatoes.  Stir occasionally cooking on medium heat.

Prepare basmati rice on stovetop in a saucepan (2 cups of water for 1 cup of rice).  Cook covered, once water evaporates turn flame down low until rice is fully cooked.  Serve curry on top of rice.

Serves: 3-4

Final Verdict: Yummy (except the radish part)

This was something I whipped together with the spices in my pantry and what was left of the produce.  The curry part was really yummy and I would try this recipe again with chicken.  The radish definitely needed to be cut into smaller pieces.  I think the radish was fine for use in the curry but I should have diced them into much smaller pieces and only used about half of what I had.  They were so big they would not get soft.  I tried to cover the skillet hoping to help soften them but it didn't work.  I wouldn't say to omit them but much smaller pieces is recommended.  The larger pieces gave an overpowering mouthful when bitten into.  I like my curry mild so feel free to add a chili pepper if you want to give it some spice.