Taking advantage of the delicious mooli/radish that I am getting from the farm this winter , we are eating a lot of mooli and forever thinking up newer recipes . This delicious thin curry was one such we made recently . Flavors were kept light , ginger and mooli were the stars as mooli released its sweet yet mildly sharp flavors into the tari/gravy
3 Large Potatoes - Peel and cube.
White Radish - Equal amount , cut to the same size.
1 Large Onion - Chop fine.
2 Large Tomatoes - Puree , tomato is double in volume to onion.
1 Teaspoon Ginger paste.
1/2 Teaspoon Jeera.
1/2 Teaspoon Haldi Powder.
1 Teaspoon Dhania Powder.
Red Chili Powder
2 Tablespoons Vegetable Oil.
Heat oil , crackle jeera.Tip in onions and cook on low till onions soften and not color then add tomatoes and all the masalas.Splash some water and cook covered on low till you see oil on the sides . Now add potatoes , cook 3-4 minutes then add mooli. Saute 2-3 minutes and add 3 cups hot water.Cook covered .
When potatoes are 90% done , add in ginger paste.When done taste and adjust seasoning , stir in some dhani greens and dig in !