Swede Poriyal, A South Indian Bhaji/Sabji
Swede Poriyal
Mamta Gupta
Poriyal is a south Indian vegetable bhaji. Swede is one root vegetable that I had never seen in India. One day, when I had one lying around in the vegetable basket, I thought of cooking it in an Indian style instead of my usual mash, with or without carrots. So I decided to cook it in south Indian style. It came out quite tasty, certainly worth making during winter season. You can make it north Indian style too, with a cumin and Hing (asafoetida) tarka. Try making it in other styles and share the recipe (with pictures) with us all.
Serves 2-3
Ingredients
1 Swede peeled and cubed
1 small piece of ginger, peeled and chopped/shredded
Grated coconut - 1/2 cup (fresh or frozen)
1 tbsp. oil
1 dry red chilli
1/2 tsp. black mustard seeds
6-8 fresh curry leaves (not bay leaves)
A pinch of asafoetida or hing resin
1/4-1/2 tsp. turmeric powder
Salt to taste
A pinch of chilli powder, adjust to taste
Juice of 1/4-1/2 lemon
Optional
1 tbsp. full fresh grated coconut
You can also add 1/2 tsp. each of chana and urad dal to the tarka, along with mustard seeds.
Instructions
Heat oil in a pan and add mustard seeds, asafoetida (chana and Urad dal if used).
When the seeds crackle, turn the heat down and add ginger, curry leaves and a broken up red chilli. Stir until dals are turning to a deeper colour.
Add Swede, turmeric powder, salt and grated coconut if used.
Stir for a minute, turn heat to low, cover and cook until almost soft, stirring from time to time. It should cook in its own steam, but you can sprinkle some water if it begins to catch.
Add lemon juice to taste and stir fry on hot until all liquid has absorbed and the vegetable look a bit shiny.
Serve hot as part of a south Indian meal or Plain Parathas.
