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Ingredients:
Chickpeas – 2 cups
Oil – 2 tblsp
Carom Seeds – 1/2 tsp
Asafoetida – a pinch
Parsnips – 2 cups, grated
Turmeric Powder – 1/2 tsp
Onion – 1, large, chopped
Salt – 1/2 tsp
Water – 1/2 cup
Coriander Leaves – handful, chopped
Method:
1. Heat oil in a pan over moderate heat.
2. Stir-fry the carom seeds and asafoetida till lightly brown.
3. Add the chickpeas, parsnips, turmeric and chopped onions.
4. Saute for 5 to 6 minutes.
5. Add all the other ingredients and cook for 10 more minutes or until the onions are soft and tender.
6. Transfer to a serving dish.
7. Garnish with coriander leaves.
8. Serve hot as a snack or with roti or rice.
