Daikon and Potato Curry - Test 1

https://www.rareseeds.com/blog/post/radish-recipes?gad_source=1&gclid=CjwKCAjwjsi4BhB5EiwAFAL0YADYKWbRBVyf2AVKYhUOJdh9wIJXB7J2fCiRL9uMm3xrSOnsQNMWJhoC4BgQAvD_BwE

1 - This was good! Had it with the butter chickpea curry and rice. For the first part I ended up just mixing together in a little bowl almond meal, ginger, chilli flakes and spices with the water. But that worked, without the fussiness of blendering it.

2 Tbsps. flour (or almond meal)

1” piece of fresh ginger root, skin scraped off and grated

2-3 hot green chiles, seeded and chopped

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 asafeotida powder

1 lb potato, peeled and 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

1. Combine flour, ginger, green chile, 1 tablespoon cilantro, cinnamon, cloves, and nutmeg with the water. Puree in a blender until it becomes a smooth paste.
2. Heat canola 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. 
3. Add in the asafoetida resin, stir fry for a few seconds, and then add in diced potatoes. Sir fry for 2-3 minutes. 
4. Add in the shredded radish and the herb paste. Stir fry for another 3-4 minutes. 
5. Reduce heat to medium-high and add in the ground turmeric and coriander. 
6. 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. 
7. Remove from heat and mix in the remaining chopped cilantro and lemon juice.