inspired by two recipes by Sunil Vijakar from Fresh Indian
1 pound bell peppers, deseeded and cut into narrow strips lengthwise
1/2 pound radishes cut into 1/2 inch cubes (or left whole if tiny)
1 tablespoon red chili powder
1 tablespoon mustard seeds
1 tablespoon coriander seeds
2 tablespoons mustard oil
3 garlic cloves, smashed
2 tablespoons coarse salt
1/8 cup balsamic vinegar
1/8 cup white vinegar
1/8 cup (more) mustard oil
Boil the vegetables.
In a small skillet, heat the spices in the mustard oil. Add garlic cloves and sautee quickly. (Don't brown too much.)
Add drained vegetables. Toss everything vigorously.
Add vinegar. Cook on low for 10 minutes.
Pour into a clean glass jar and top off with the oil.
Refigerate and serve the next day. Lasts about 3 weeks in the fridge.