Ingredients
- 500g (1lb 2oz) turnips, peeled and cut into quarters
- 40g (1 ½ oz) ginger root, peeled and grated (shredded)
- 10 large garlic cloves, peeled and grated (shredded)
- 2 tsp Pragati Turmeric
- 1 ½ tsp Surya Salt
- 8 tsp melted ghee
- 1 tsp Guntur Sannam Chilli
- 1 tsp whole Jodhana Cumin
- 1 tsp ground Jodhana Cumin
- 1 tsp ground Nandini Coriander
- 3 tsp maize flour (polenta)
TO SERVE
Roti
Methods
- Place the turnips in a large saucepan along with half the ginger, the garlic, 1 teaspoon turmeric, 1 teaspoon salt and 2 litres (70 fl oz/8 cups) water and bring to a boil. Reduce the heat and simmer until the turnips are soft and the water has reduced, around 40 minutes. Drain away the water, mash the turnips and set aside.
- Heat half the ghee in a frying pan (skillet) and add the cumin seeds and the remaining ginger. Cook for 1 minute, then add the remaining salt and turmeric, plus the chilli powder and spices. Mix well. Add the mashed turnips and maize flour and mix to combine.
- Cook over a low heat for at least 5 minutes, stirring, then pour over the rest of the melted ghee and remove from the heat.
- I prefer to eat this dish with roti.
