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 tsps. turmeric
1 ½ tsps. salt
2 Tbsps. + 2 tsps. melted ghee
1 tsp red chilli flakes (pref Guntur Sannam Chilli)
1 tsp cumin seed
1 tsp ground cumin
1 tsp ground coriander
3 tsp cornmeal (polenta)
TO SERVE
Roti
- 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.
No comments:
Post a Comment