Shelghum ka korma (turnip curry)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Turnips |
| ½ | pounds | Onions |
| ½ | cup | Yoghurt |
| ½ | cup | Oil |
| 3 | teaspoons | Almonds |
| 3 | teaspoons | Dessicated coconut |
| 3 | teaspoons | Poppy seeds |
| 3 | teaspoons | Sesame seeds |
| 3 | teaspoons | Coriander seeds |
| 1½ | teaspoon | Chilli powder |
| 2 | teaspoons | Garlic & Ginger Ground |
Directions
1. Dry roast all the seeds, almonds and coconut in a frying pan and grind to a fine paste. Add to the yoghurt with ground spices and set aside.
2. Heat oil, add sliced onions and fry until light brown.
3. Wash the turnip and cut into pieces. Add the turnips to the pan and fry until light brown.
4. Add yoghurt mixture and fry for about 5 mins. Add ¼ cup water, cover and cook over very slow fire until turnips become tender, and a thick gravy has formed. Add salt to taste.
Imran C.
Posted to EAT-L Digest 15 November 96 Date: Sat, 16 Nov 1996 15:55:56 +1000 From: "I. Chaudhary" <imranc@...>