8 small to medium sized radishes, washed, and cubed.
4 small ripe juicy tomatoes, cut or pureed.
4 medium carrots sliced.
1 medium onion, finely chopped lengthwise
1 Jalapeno sliced

First, saute the cubed radishes, till they leave the smell and brown a little, for about ten to fifteen minutes on low heat. Add the carrots half-way through.

Masala:
Make a paste of ginger, garlic, cilantro, dried red chillies, cardamom, cinnamon, cloves, cumin, fenugreek, coconut (1/2 cup) and salt. Measurements of these ingredients are up to your personal taste.

In a pan on medium heat, take 1 tsp of oil, when it is hot, add the onions, saute them to soft, and then add the tomatoes, the prepared masala, jalapeno and browned radishes. Add a pinch of turmeric and salt.

Mix them once and cook them all covered for about 10 to 15 minutes. Add some water if necessary. Serve the dish hot with naan.