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.


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


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.