A pahadi/Garhwali dish that’s quick to make and brings out the flavours of crushed root vegetables. Works best when crushed in a mortar and pestle.
- Radish – 2
- Potato -2
- Ghee – 2 tbsp
- Garlic – 5 cloves
- Ginger – 1″ piece
- Onion-1, chopped
- Tomato- 1, chopped
- Cumin- 1 tsp
- Green chillies crushed- 2
- Asafoetida – a pinch
- Dry coriander powder – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Red chilli powder – 1/2 tsp
- Salt to taste
Peel potatoes and radish.
Cut into big pieces, crush in a mortar and pestle and set aside in a bowl
Similarly crush ginger, garlic and set aside.
Heat ghee in a wok on medium heat.
Stir-fry crushed garlic and ginger, then add crushed radish and potato. Fry for 2 minutes and transfer into a bowl.
Add cumin, green chillies, asafoetida in the remaining ghee, and then the chopped onion and sauté.
Next add turmeric powder, dry coriander powder, red chilli powder. Sauté for few seconds. Add potato-radish mix, chopped tomatoes and salt and some water.
Boil for 2 to 3 minutes. Add more water and cook on a slow fire for till the radish and potatoes are cooked.
Serve hot with rice or roti.