Prep all ingredients: slice radish, curry leaves, thinly slice onion, chop garlic, measure spices.

Heat oil in a pressure cooker over medium heat.

Add fennel seeds, ajwain, curry leaves, and dry red chilies. Let them crackle.

Add sliced onion and chopped garlic. Sauté until golden brown.

Add sliced radish, red chili powder, coriander powder, amchur powder, and jaggery.

Add 1/4 cup of water, cover the pressure cooker and pressure cook for two whistles.

Turn off the heat and allow the pressure to release naturally.

Open the cooker and stir the sabzi. Check salt and adjust accordingly.

Transfer to a serving dish and serve warm.

Serve with dal palak and steamed rice or malabari parotta.