Ingredients
➔ 1 tablespoon mustard oil
➔ 400g / 14oz (3.5 cups) mooli (daikon), sliced into discs, about 1cm / 0.5 inch thick
➔ pinch of asafoetida
➔ 1 teaspoon Kashmiri red chilli powder
➔ 250ml / 8fl oz (1 cup) natural (plain) yoghurt, whisked
➔ 1 teaspoon sugar
➔ 1 teaspoon ground ginger
➔ 1.5 teaspoons ground aniseed
➔ 1 teaspoon Kashmiri Garam Masala
➔ salt
Heat the oil in a heavy-based pan over high heat. When hot, remove from the heat and allow to cool for a short while. Reheat the oil over medium heat, add the mooli and stir-fry for 1-2 minutes, or until light brown. Remove from the pan with a slotted spoon and set aside.
In the same oil, add the asafoetida and chilli powder and stir-fry for a few seconds, then reduce the heat to low, add the yoghurt, sugar and season with salt. Continue cooking for 5-7 minutes, stirring constantly to make sure it does not curdle. When the oil separates out, add the fried radish pieces and 250ml / 8fl oz (1 cup) water. Add the ground ginger and aniseed and bring to the boil. Cook over medium heat for about 5 minutes, then sprinkle over the garam masala and stir.