Radish is a common and popular vegetable used for making curry or pickle. This commonly used vegetable can not only be used fresh but could also be stored after sun drying which is known as radish sandana or mula ko sandana. It is a type of fermented radish, also a type of radish sukuti stored for future use.

The process of making radish sandana is simple yet tricky as you need to be careful while cutting the radish. It is not cut into pieces rather it is cut in such a way from both sides that the pieces are not separated and the radish could be able to be hanged on rope as well. Although this is the traditional and original way of cutting the radish, you could also cut it in small pieces.

For making sandana, keep the long fresh whole radish under sun for drying for about four to five days.  When it starts to become tender, cut the radish in the desired style and sun-dry it for another ten days. Then, store it in an airtight plastic container.

For cooking sandana, put the sandana and potatoes in a pressure cooker for boiling and after two whistles take it out. Then wash it and cook it with chickpea and potato. For that, heat a pan and add oil to it. When the oil is heated, splatter fenugreek, cumin, thyme, green chilies, turmeric and bay leaves and when the seeds start to crckle, add onion and garlic and fry them until the onion turns light brown. Then add potatoes and fry it for few minutes. Now add the chickpea, tomato, sandana and salt and mix everything thoroughly. Add some water and let it cook until the desired consistency of the gravy is achieved. Garnish it with chopped cilantro and serve hot with steamed rice or roti.