Mashed turnip with cumin, ginger and chillies

Name: Mashed turnip with cumin, ginger and chillies
Yield: Serves 4
Cuisine: India
Ingredients: 675 g/1½lb turnips; 2.5 ml/½ tsp nigella seeds; 2.5 cm/1 in piece of root ginger, finely grated; 1 medium onion, finely chopped; 2.5 ml/½ tsp ground turmeric; 1–2 fresh green chillies, finely chopped (deseeded if preferred); 2.5 ml/½ tsp salt, or to taste; 2.5 ml/½ tsp ground fennel; 60 ml/4 tbsp sunflower oil or light olive oil; 2.5 ml/½ tsp cumin seeds; 30 ml/2 tbsp coriander (cilantro) leaves and stalks, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Turnips are very low in calories and they provide plenty of dietary fibre. Shalgam Ka Bharta is a quick recipe for which you can roast and mash the turnips in advance and spice them up just before serving. It has amazing depth of flavour and can be eaten as a simple vegetarian meal or with meat and poultry dishes.

Ingredients

675 g/1½lb turnips
60 ml/4 t

Asia
India
Central India
Main course
Vegan
Gluten-free

Method

Preheat the oven to 200°/400°/Gas 6. Peel the turnips and cut them into 2.5cm/1 in cubes. (See also Cook’s Tip)

<