Spiced turnips

Yield: 4 Servings

Measure Ingredient
4 tablespoons Oil
1 teaspoon Ground cumin
2 \N Cloves garlic, sliced
\N \N Lengthways
2 \N Dried chillies
1 teaspoon Fenugreek seeds
6 \N Curry leaves
6 smalls Young turnips
\N \N Pinch of turmeric
1 teaspoon Salt

Heat the oil in a heavy-based saucepan with a tight-fitting lid. When the oil is hot, remove the pan from the heat and add the cumin, garlic, chillies, fenugreek seeds and curry leaves. Allow to cool for 2-3 minutes.

Peel and halve the turnips, then cut them into very fine slices. Season these slices with a pinch of turmeric and the salt, then add the turnips to the spices. Cook, covered for 5-10 minutes, making sure that the vegetables do not stick to the bottom of the pan. Keep the pan covered and leave over a very low heat for a few minutes. No water is needed to tenderise the turnips. Serve hot.

Source: The Best of Indian Cookery-Z. Shareef Posted to EAT-L Digest 29 Dec 96 From: "Imran C." <imranc@...> Date: Tue, 31 Dec 1996 11:38:13 +1000

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