Name: Bengali Root Veg Medley
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tsp nigella seeds; 80 ml/2½ fl oz/⅓ cup vegetable oil; 1 parsnip, peeled and chopped into 2 cm/¾ inch cubes; 2 carrots, peeled and chopped into 2 cm/¾ inch cubes; ¼ tsp ground turmeric; 1½ tsp salt; 1 small bunch of fresh coriander/cilantro, leaves and stalks roughly chopped; 2 tbsp white poppy seeds; 2 large green chillies, deseeded and thinly sliced; 1 small white onion, halved and thinly sliced; 2 large Maris Piper potatoes, peeled and chopped into 2 cm/¾ inch cubes; 80 g/3 oz/½ cup garden peas; ⅛ tsp chilli powder

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

Mowgli Street Food

By Nisha Katona

Published 2018

About

White poppy seeds are a common ingredient in India that we use to give tame vegetables an oomph. They are best ground and then fried. I sometimes toss them through squash and root vegetable dishes for a nutty crunch.