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
- Peel the swede and cut roughly into 1 inch cubes.
- Grind the cumin and coriander seeds using a pestle and mortar into a fine powder, mix in the turmeric.
- 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.
- 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.
- 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).
- Once the swede is cooked, make sure the water has evaporated, add in the garam masala, salt and pepper to taste.