- 1/2 ts Black mustard seeds
- 4 tb Ghee (Indian clarified
- 2 Onions, finely chopped
- 8 Garlic cloves, minced
- 2 tb Finely chopped ginger root
- 3 Green chiles, chopped
- 3 Parsnips, peeled and cut
- 3 Carrots, peeled and cut into
- 3 Turnips, peeled and cut into
- 1/2 Rutabaga, peeled and cut
- 1 tb Coriander
- 1 tb Garam masala (spice mixture
- 1/2 tb Ground cumin
- 1/2 tb Turmeric
- 1/2 tb Cardamom
- 1/2 ts Chili powder
- 1/2 ts Fenugreek
- 1 c Chicken stock
- 1 c Canned crushed tomatoes
- Salt
- Cilantro leaves, for garnish
HOW TO PREPARE
- Heat ghee in a Wok with
cover until very hot.
Saute mustard seeds for about
5 seconds, until aromatic.
Add onions, garlic, ginger root
and chilies and saute for 5 minutes.
Add root vegetables and
saute 5 minutes.
Remove pan from heat, stir in spices,
chicken stock and tomatoes
and lightly season with salt.
Bring to a boil, then simmer,
covered for 1 1/2 hours.
Serve over white or brown rice,
garnished with fresh cilantro leaves.
