Sinki
An authentic vegetarian recipe from Sikkim, India
Cook Time
240 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
600g Radish (mulo), peeled and cut into strips
15g Salt
30ml Mustard oil
100g Onion, sliced
4piece Garlic cloves, minced
4piece Green chillies, slit
3g Turmeric powder
100g Tomato, chopped
15g Fresh coriander leaves
200ml Water
10 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Peel the radish and cut into thick strips or batons. Sprinkle generously with salt and toss well. Let it sit for 30 minutes to draw out moisture.
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Squeeze out the excess water from the salted radish firmly. The radish should be quite dry at this stage.
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For traditional sinki preparation: pack the squeezed radish tightly into a clay pot or airtight container. Press down firmly to remove air pockets. Seal and ferment at room temperature for 3–7 days. (For this recipe, we use pre-fermented sinki or proceed to cook the salted radish directly for a quick version.)
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Heat mustard oil in a pan over medium-high heat until it smokes. Reduce to medium heat.
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Add sliced onions and cook for 5–6 minutes until golden.
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Add minced garlic and slit green chillies. Sauté for 1 minute.
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Add chopped tomato and cook for 3–4 minutes until softened.
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Add turmeric powder and stir well.
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Add the fermented sinki (or salted radish) to the pan. Toss to combine with the masala.
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Add water, cover, and cook on low heat for 15–20 minutes until the radish is tender and the flavours have melded. Garnish with coriander and serve with steamed rice.
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Chef's Tips
Authentic sinki is fermented for several days in a sealed bamboo tube or clay pot — the fermentation develops a distinctive sour, umami flavour that cannot be replicated with fresh radish.
The longer the fermentation, the more pungent and sour the sinki becomes; 3–4 days gives a mild tang, while 7 days produces a stronger flavour.
Rinse fermented sinki briefly before cooking if the sourness is too intense for your taste.
Sinki pairs beautifully with gundruk (fermented leafy greens) in a soup for a traditional Sikkimese meal.
About This Dish
Sinki is a traditional vegetarian dish from Sikkim, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Authentic sinki is fermented for several days in a sealed bamboo tube or clay pot — the fermentation develops a distinctive sour, umami flavour that cannot be replicated with fresh radish. - The longer the fermentation, the more pungent and sour the sinki becomes; 3–4 days gives a mild tang, while 7 days produces a stronger flavour. - Rinse fermented sinki briefly before cooking if the sourness is too intense for your taste. - Sinki pairs beautifully with gundruk (fermented leafy greens) in a soup for a traditional Sikkimese meal.
Category
Vegetarian
Cook Time
240 mins
Servings
4 servings
Difficulty
Medium