1. Heat 1/2 tsp of oil, add onion and tomato saute until nicely mushed up and raw smell tomatoes leaves.
2. Then add this with coconut, fennel seeds and grind it.
3. The grinding should be to a fine paste, set aside.
4. Heat remaining oil, add bayleaf, fennel seeds,cinnamon once it crackles add onion, garlic and curry leaves and saute for a minute until slightly browned.
5. Then add the sliced radish and saute for 2 mins.
6. Then add chilli, coriander powder and saute for a minute.
7. Add 1/2 cup water and required salt.
8. Allow it to boil for 2mins, then add the grinded paste and allow it to boil until oil separates (this may take around 10mins).
9. Garnish with coriander leaves and switch off.
10. Serve with rice and even dosas.

Recipe: Sharmis Passions