spicesspices

Potato & Parsnip

Serves: 4 - 6
Another delicious recipe from the Singing Chef!

The floury, sweet vegetables are contrasted by a rich, tart sauce with a warm aftertaste.

Prepare:

750g parsnip & potato, or arbi – boiled whole, peeled & cut into large pieces

2 tablespoons (tblsp) mustard oil

3 large whole red chilli

1 ½ teaspoon (tsp) mustard seed

1 ½ tsp cumin seed

¼ tsp fenugreek seed

200g onion, chopped

1 ½ tsp salt

½ tsp hing

3 green chilli, chopped into 5mm rounds

20 large curry leaves

1 tsp turmeric

1 tblsp garlic & ginger paste

1 large tsp tamarind paste

400ml water

1 tblsp ground coriander

½ tsp red chilli powder

1 tblsp poppy seed & 1 tblsp coconut paste, ground together

1 tblsp jaggery or sugar



Cook:

1. Heat mustard oil, add whole red chillies, fry till beginning to darken.

2. Add mustard seed. Allow to pop.

3. Add cumin seed and fenugreek seed. Stir for a few seconds.

4. Add onion and salt. Cook , stirring occasionally, until browning.

5. Add hing, green chillies & curry leaves. Fry for 3 mins.

6. Add turmeric and ginger & garlic paste. Cook until the paste has darkened slightly.

7. Add tamarind paste and water. Mix well.

8. Add ground coriander, red chilli powder, poppy seed & coconut paste. Cook for 2 mins, stirring continuously.

9. Reduce heat to simmer, add jaggery. Mix well.

10. Add vegetables, mix well. Simmer for 10 mins. Serve.