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4
Easy
Published 2017
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.
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