Eastern Mooli

1 tablespoon polyunsaturated vegetable oil
1 onion, peeled and sliced
2 tablespoons chopped mint
1 teaspoon ground turmeric
14 teaspoon chilli powder
450 g/1 lb mooli (white radish), peeled and cut
into 2.5 crntl inch pieces
salt
3 tablespoons hoc water
1 teaspoon garam masala
1 tablespoon lemon juice

Heat the oil in a frying pan. Add the onion and fry gently until beginning to soften. Add the mint, turmeric and chilli powder. Season with salt, then stir in the mooli until it is well coated. Add the water, cover and simmer for 20 minutes, shaking the frying pan occasionally.

Sprinkle with the garam masala and lemon juice. Replace the lid and cook for a further 10 minutes or until the mooli is tender.

SERVES 4 to 6