BOMBAY SWEDE

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!

 

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