Behold Bombay swede, just as tasty and a whole lot healthier. For that little less guilty home made ‘takeaway’.

Ingredients (serves 6 as a side dish)

• 1 heaped tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp turmeric
• 2 cloves garlic (finely sliced)
• 1 thumb sized piece of ginger (finely sliced)
• 1 green chilli (deseeded and finely sliced)
• 2 tomatoes (quartered)
• 1 whole swede
•  200ml water
• 1 heaped tsp Garam masala

Method

1. Peel the swede and cut roughly into 1 inch cubes.
2. Grind the cumin and coriander seeds using a pestle and mortar into a fine powder, mix in the turmeric.
3. Add about a tablespoon of oil to a deep frying pan with the mustard seeds on a low heat. Just as they start to pop, add in the onions and spice powder from the pestle and mortar.
4. Give it a stir and turn the heat up slightly. After a few minutes, add in the ginger, chilli and garlic. Keep stirring for a few more minutes.
5. Add in the water and swede, stir all together and close the lid to steam for 15-20 minutes until cooked, checking occasionally that it hasn’t dried out (if so add a little extra water).
6. Once the swede is cooked, make sure the water has evaporated, add in the garam masala, salt and pepper to taste.
7. Serve!