Crushed parsnips in spiced mustard oil from The Complete Indian Regional Cookbook: 300 Classic Recip

Ingredients

• 675 g/1½ lb parsnips, peeled and cut into even dice
• salt
• ground black pepper
• 30 ml/2 tbsp mustard oil
• 2 1/2 ml/½ tsp black or brown mustard seeds
• 30 ml/2 tbsp finely chopped red onion
• 1 fresh green chilli, finely chopped (deseeded if preferred)
• 30 ml/2 tbsp fresh coriander (cilantro) leaves, finely chopped
• Plain Boiled Rice and a lentil or paneer dish, to serve