This recipe is an authentic East Bengal recipe - A delightful combination of radish with the potato, which makes an appearance in almost every dish in a Bengali household. You will be amazed to find how the bitter mooli is transformed into a sweetish vegetable where garam masala combined with chilies, peas, and potatoes make this vegetable more delectable.
Preparation Time:10 minutes
Cooking Time: 20 minutes
1/2 tsp Param ghee
2 cups chopped radish (mooli)
1 1/2 tsp oil
1 whole dry Kashmiri red chili, broken into pieces
1/2 tsp cumin seeds (Jeera)
1 cup green peas
1 tsp turmeric powder (Haldi)
1 tsp chili powder
1 1/2 tbsp aniseeds (Saunf)
a pinch of sugar
salt to taste
1/4 cup peeled and chopped potatoes
1/2 tsp garam masala
Combine the radish with enough water in a deep non-stick pan and par-boil on a medium flame for 5 minutes. Drain and squeeze out the water. Keep aside.
Heat 1/2 tsp of oil in a non-stick kadhai and lightly brown the potatoes on a medium flame for 5 to 7 minutes. Keep aside.
Heat the remaining 1 tsp of oil in the same non-stick kadhai and add the red chilies and cumin seeds.
When the seeds crackle, add the radish, green peas, turmeric powder, chili powder, aniseeds, sugar, and salt, mix gently and cook on a slow flame for 5 minutes. Sprinkle a little water to avoid the vegetables from burning.
Add the potatoes, mix gently and simmer until all the vegetables are done (add 1 tbsp of water if necessary while cooking). Keep aside.
Meanwhile, heat the ghee in a small non-stick pan, add the garam masala, and saute for 10 seconds.
Add it to the vegetable, mix well, and cook on a slow flame for another 3 to 4 minutes.