Crushed parsnips in spiced mustard oil

Name: Crushed parsnips in spiced mustard oil
Yield: Serves 4
Cuisine: India
Ingredients: 30 ml/2 tbsp mustard oil; 2.5 ml/½ tsp black or brown mustard seeds; Plain Boiled Rice and a lentil or paneer dish, to serve; 30 ml/2 tbsp fresh coriander (cilantro) leaves, finely chopped; 1 fresh green chilli, finely chopped (deseeded if preferred); 30 ml/2 tbsp finely chopped red onion; salt and ground black pepper; 675 g/1½ lb parsnips, peeled and cut into even dice

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

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/1½ lb parsnips, peeled and cut into even dice
salt and ground black pepper

Asia
India
Main course
Vegan
Gluten-free

Method

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