Sun-dried fermented radish cooked into a sour curry — the preserved vegetable preparation of tribal Jharkhand used year-round when fresh vegetables are scarce.
Ingredients
1/2 cup sinki (fermented dried radish — available at tribal and some Northeast Indian stores; substitute with any dried radish)
1 medium onion — finely chopped
2 tomatoes — finely chopped
3 garlic cloves — crushed
2 tbsp mustard oil
1/2 tsp turmeric
1 tsp panch phoran
1/2 tsp red chilli powder
1/2 cup water
Salt only if needed — sinki is already salty
Fresh coriander
Method
If sinki is very dry, soak in warm water 15 minutes.
Drain and squeeze dry. Finely chop.
Heat 2 tbsp mustard oil to smoking. Reduce to medium.
Add panch phoran — all five seeds sizzle. Add crushed garlic.
Add onion. Cook 7 minutes until golden. Add tomatoes. Cook 6 minutes until soft.
Add turmeric and red chilli powder. Cook 2 minutes.
Add chopped sinki. Toss well — the pungent sour aroma is immediate.
Add 1/2 cup water. Simmer covered on medium for 10 minutes.