Before you think I’ve fallen off my lifelong (21 year old) vegetarian wagon, please allow me to explain that this recipe contains neither spring chicks, nor babies. It does in fact contain spring onions, chickpea flour and baby turnips, so it’s all good. This quick and simple recipe is a great everyday Gujarati favourite in our house and can be made with pretty much any veggies you can think of. I like to use radishes, mooli, bell peppers, cabbage, cauliflower, fenugreek and if I’m feeling tough enough, whole chillies. I love that the veggies still retain their natural, sweet flavours among the bursts of spice provided by the chickpea flour masala. I hope you enjoy this recipe as much as I do! Stay tuned for the asafoetida showcase.
Baby Turnip and Spring Onion Curry made the Foodbuzz Top 9 on 28th December 2009
Around 15 baby turnips, washed, trimmed and sliced into 1cm pieces
4 spring onions (scallions), washed, trimmed and sliced
1 large tomato, chopped finely
1 cup water
½ tsp dehydrated kasoori methi (dried fenugreek leaves) – optional
Juice of half a lemon
For the chickpea flour masala (where all of the flavour is packed!)
1 cup chickpea flour (besan)
2 tsp chilli powder
1 ½ tsp turmeric
1 tsp cumin seed powder
1 tsp coriander seed powder
¼ tsp baking powder
2 tbsp sunflower oil
Salt to taste
For the tempering (vaghar)
¼ cup sunflower oil
1 tsp mustard seeds
1 tsp cumin seeds
¼ tsp asafoetida
1. Mix together the ingredients for the chickpea flour masala until it resembles fine breadcrumbs and the oil is evenly incorporated. This is where most of the flavour is going to be so season it well.
2. Heat ¼ cup of oil in a large non-stick pan and add the mustard seeds. Once they have popped add the cumin seeds, asafoetida and tomatoes.
3. Once the tomatoes have become soft add the turnips, and water. Cook for five minutes then add the chopped spring onions and the chickpea flour masala mixture. Mix thoroughly and cook for a further two minutes.
4. At this point I seem to be getting a little impatient and decide to transfer the mixture to a microwavable dish and cover. Microwave for around five to six minutes (or until cooked thoroughly). Beep, beep. Remove from the microwave.
5. Add the lemon juice and stir thoroughly. Grind the kasoori methi between your palms and sprinkle over the top of the curry.
6. Serve with hot chapattis and lots of love!