Peel and cut the
radish into long batons (like French fries). Slide them into hot oil and deep- fry till light golden. Drain on absorbent paper.
Heat mustard oil in a
non-stick pan, add cumin seeds and saute till they change colour. Add black cardamoms, cloves, carom seeds, fennel powder, asafoetida, Kashmiri chilli powder and dried ginger powder and mix well.
Add fried radish and
toss well.
Add dried mango
powder, tamarind pulp, salt, black pepper powder and mint leaves and mix well.
