Mashed turnip with cumin, ginger and chillies

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

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)

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