Course: Sauce based Veg – Mains
Preparation time: 10 minutes
Cooking time :15 minutes
Total time: 25 minutes
Serves: 4 to 6
Ingredients:
- 500g parsnip, peeled and cut into small rounds
- 3 tbsp olive oil
- 1 tsp cumin seed
- ½ tsp black mustard seeds
- 1 & ½ ginger, grated
- 4 garlic, grated
- ½ tsp turmeric powder
- ½ tsp rock salt
- 1 green chili, cut into small rounds (optional)
- ¼ tsp red flakes chili ( optional)
- 300 g leeks, cut into thin strips
- ¼ garam masala
Method:
- Add water in the lower part of the steamer and keep it on high heat. As soon as it starts boiling, reduce the heat to medium and add parsnip. Steam these for 6 minutes or until tender. Take these out from the steamer and keep aside.
- In the meantime, make the tadka. Take a heavy based frying pan and keep it on medium heat. Add oil and as soon as it gets a little hot, add cumin and mustard seeds. When it starts bubbling, add garlic and ginger and mix these nicely. When these turn into light pink, add turmeric and salt and stir nicely. Add leeks and mix it well and cover the pan. Reduce the heat and leave it for 3 to 5 minutes.
- Add parsnip pieces to the pan and mix these completely. Add green chili and chili flakes and mix again. The heat should be reduced to low. Leave it on fire for another 2 to 3 minutes.
- Sprinkle garam masala and cover it to keep the aroma.
- Serve hot.
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