Crushed parsnips in spiced mustard oil (Parsnip bharta) from Vegetarian Indian Food & Cooking: Explore the Very Best of Indian Vegetarian Cuisine with 150 Dishes from Around the Country, Shown Step by Step in More Than 950 Photographs (page 97) by Mridula Baljekar

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Accompaniments: Plain boiled rice

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    See recipe for variations.

  • Ganga108 on March 04, 2026

    I made this in 2020 and it was Ok, but needed a squeeze of lime or lemon juice. I made it again today and found that the parsnips needed longer cooking than stated (possibly it was the parsnip), and found it a bit bland again. I added some chopped preserved lemon and a side of spicy salsa. Not Indian :) but good. I won't bother to make the parsnips again tho.

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