Crushed parsnips in spiced mustard oil

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

By Mridula Baljekar

Published 2017

  • About

Parsnip is not an Indian ingredient, but the sweet flesh of this root vegetable provides an exciting contrast in flavour when seasoned the north Indian way with pungent mustard oil, and can be used to create delicious variations on classic dishes, including this favourite, Parsnip Bharta.

Ingredients

  • 675 g/ lb parsnips, peeled and cut into even dice
  • salt and ground black pepper

Method

  1. Put the parsnips into a pan and pour in enough water to cover them. Add a pinch of salt and boil for 7-8 minutes, until tender but firm. Drain in a colander.

  2. Heat the oil in a wok or a non-stick frying pan over a high heat, until smoki