Origin & Context This Bengali dish comes from Sriman Ram Lal Dass, a masterful vegetable chef known for cooking at massive Janamastami festivals. Traditionally cooked over high heat on open fires, the vegetables absorb the oil and gain a hint of smokiness. This stir-fry is best made with mooli radish (daikon), but white icicle radishes work well too.
Stats
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Preparation time: 10 minutes
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Cooking time: 15 minutes
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Servings: 5 to 6
Ingredients
The Masala Paste
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2 tbsp White poppy seeds (khas khas) OR chopped almonds
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1 inch (2.5 cm) piece Fresh ginger root, scraped and coarsely chopped
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2 to 3 Hot green chilies (adjust to heat preference)
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1 tbsp Coarsely chopped fresh coriander (cilantro) or parsley (reserve remaining 2 tbsp for finishing)
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0.125 tsp (1/8 tsp) Ground cinnamon
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0.125 tsp (1/8 tsp) Ground cloves
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0.125 tsp (1/8 tsp) Ground nutmeg
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0.33 cup (80 ml) Water
The Vegetables & Tempering
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4 tbsp Ghee, mustard oil, or vegetable oil
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0.5 tsp Kalonji (nigella seeds)
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1 tsp Cumin seeds
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0.25 tsp Yellow asafetida powder (hing) (Note: If using strong pure asafetida rather than yellow compounded, reduce amount by 75%)
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16 oz (455 g) Potatoes (approx. 3 medium), peeled and cut into 0.25-inch dice
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8 oz (230 g) White radish (mooli/daikon), shredded (approx. 2.5 cups loose packed)
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1 tsp Turmeric powder
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2 tsp Ground coriander powder
Finishing
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1.25 tsp Salt
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2 tbsp Fresh chopped coriander or parsley (reserved from earlier)
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2 tsp Lime or lemon juice
Instructions
1. Prepare the Spice Paste Combine the poppy seeds (or almonds), ginger, green chilies, 1 tbsp of the fresh herbs, cinnamon, cloves, nutmeg, and water in a blender. Process until the mixture is smooth. Transfer to a small dish and set aside.
2. Heat the Oil Place a heavy-bottomed, 5-quart nonstick pan over high heat. Add the ghee or oil.
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Note: If using mustard oil, let it smoke for a few seconds to remove the raw pungency. If using ghee or vegetable oil, heat until hot but not smoking.
3. Temper the Spices Add the kalonji and cumin seeds to the hot oil. Fry until the cumin seeds darken a few shades. Immediately add the asafetida (hing).
4. Sauté the Potatoes Add the diced potatoes immediately after the asafetida. Stir-fry vigorously for 1 to 2 minutes.
5. Add Radish and Paste Add the shredded radishes and the wet spice paste you prepared in Step 1. Cook quickly for 2 to 3 minutes.
6. Simmer and Soften Reduce the heat slightly to moderately high. Add the turmeric and ground coriander powder. Cook, stirring almost constantly, until the potatoes are just tender.
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Tip: Depending on your pan thickness and heat source, if the vegetables stick or scorch, sprinkle a small amount of water to loosen them.
7. Finish and Serve Just before serving, fold in the remaining 2 tbsp of fresh herbs, the salt, and the lime (or lemon) juice. Serve hot.
