Daikon is an easy winter vegetable to grow and it is great for soil building, so I want to keep it around and find ways of using it for food. I came across this little gem, which is surprisingly tasty. The grated daikon kind of melt into a sauce, showcasing the potato and flavoring the dish.
2 Tbsps. almond meal
1” piece of fresh ginger, grated fine
2-3 hot green chiles, seeded and chopped OR ½ tsp chilli flakes
OPTIONAL: 1+2 Tbsps. cilantro, washed and chopped, in all
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/3 cup water
¼ cup veg oil
½ tsp caraway seed
1 tsp cumin seed
¼ tsp asafoetida powder
1 lb. potato, cut into ¼ inch dice
½ lb. daikon, peeled and shredded
1 tsp ground turmeric
2 tsps. ground coriander
1 tsp salt
2 tsps. lemon juice (subst. 1 tsp white wine vinegar)
- Start by making a paste by combining flour, ginger, chilli, optional cilantro, cinnamon, cloves, and nutmeg in the water. Set aside.
- Heat oil in a heavy pan over high heat until almost smoking. Add in the caraway and cumin seed and stir fry, stirring constantly, until they begin to brown, about 20 seconds.
- Add in the asafoetida resin, stir fry for a few seconds, and then add diced potatoes. Sir fry for 2-3 minutes.
- Add the shredded radish and the paste. Stir fry for another 3-4 minutes.
- Reduce heat to medium-high and add the turmeric and coriander.
- Continue stir-frying until the potatoes are tender. Add in a few tablespoons of water at a time when the spices begin to stick to the bottom of the pan.
- Remove from heat and mix in the remaining chopped cilantro and lemon juice.
