For more on bhartas (mashed vegetables), see this page. The seasonings here are very North Indian.
Serve with any Indian bread or warmed whole-grain pita, perhaps a paneer dish, and a cauliflower dish.
SERVES 5–6
• 6 medium turnips (about 1 lb. 10 oz. in all)
• 4 tablespoons olive or peanut oil
• ½ teaspoon whole cumin seeds
• 1 large onion (7 oz), peeled and chopped
• 1 tablespoon peeled and finely grated fresh ginger
• 3–4 cloves garlic, peeled and finely chopped
• 1–3 fresh hot green chilies, finely chopped
• 2 medium tomatoes (10 oz in all), peeled and finely chopped
• ¾–1 teaspoon salt
• Freshly ground black pepper
• 4 tablespoons chopped fresh cilantro
1. Peel the turnips and cut each into 8 pieces. Put them in a pan, cover generously with water, and bring to a boil. Cover, lower the heat, and cook gently until tender. Drain thoroughly and mash well.
2. Put the oil in a medium nonstick frying pan and set over medium-high heat. When hot, add the cumin seeds and let them sizzle for 10 seconds. Add the onions and fry for 2 minutes. Stir and sauté over medium heat for another 3–4 minutes.
3. Add the ginger, garlic, and green chilies and stir for a minute. Add the tomatoes and cook over medium heat for 5–6 minutes or until they are paste-like and the oil begins to show at the edges.
4. Add the mashed turnips and salt, then cook for 20–25 minutes, turning the heat down as needed, until the turnips are well sautéed. Check the salt, then add the pepper and 3 tablespoons of the fresh cilantro. Stir well.
5. Sprinkle the remaining chopped fresh cilantro over the top when serving.
