1/2 lb. carrots, julienned
1 lb. radishes, julienned or combination of radish and turnips
2 Tbs. ghee (or vegetable oil)
1/2 inch ginger, finely chopped
1 medium onion, finely chopped
1 tsp. salt
1 tsp. Garam Masala*
1/2 tsp. paprika (or cayenne or gr. chilies to taste) 2 small tomatoes, chopped

Julienne or shred the carrots and radishes. Steam (or boil in minimum water) until soft. May be mashed or pureed at this point, but I prefer to just leave them as they are. Heat ghee and sauté ginger and onion until soft. Add the vegetables and the rest of the ingredients. Mix well and cook until nearly all the juice is gone. NOTES: This makes up incredibly quickly using a food processor. It also freezes well. If it seems too “radishy” reduce them to 1/2 pound, which is what the original recipe called for. 4 Servings

*GARAM MASALA RECIPE (Indian Vegetarian Cooking)
1/2 tsp. ground black pepper
1 tsp. ground coriander seeds
1 tsp. ground cumin seeds
1/4 tsp. ground cardamom
1/8 tsp. ground cloves
1/4 tsp. cinnamon
1 tsp. turmeric

Measure and mix. Store in airtight container can easily be increased.

(Contributed by Lisa Putman–CSA member)