Sinki

Peel the radish and cut into thick strips or batons. Sprinkle generously with salt and toss well. Let it sit for 30 minutes to draw out moisture.

Squeeze out the excess water from the salted radish firmly. The radish should be quite dry at this stage.

For traditional sinki preparation: pack the squeezed radish tightly into a clay pot or airtight container. Press down firmly to remove air pockets. Seal and ferment at room temperature for 3–7 days. (For this recipe, we use pre-fermented sinki or proceed to cook the salted radish directly for a quick version.)

Heat mustard oil in a pan over medium-high heat until it smokes. Reduce to medium heat.

Add sliced onions and cook for 5–6 minutes until golden.

Add minced garlic and slit green chillies. Sauté for 1 minute.

Add chopped tomato and cook for 3–4 minutes until softened.

Add turmeric powder and stir well.

Add the fermented sinki (or salted radish) to the pan. Toss to combine with the masala.

Add water, cover, and cook on low heat for 15–20 minutes until the radish is tender and the flavours have melded. Garnish with coriander and serve with steamed rice.