Spiced turnips
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Oil |
| 1 | teaspoon | Ground cumin |
| 2 | Cloves garlic, sliced | |
| Lengthways | ||
| 2 | Dried chillies | |
| 1 | teaspoon | Fenugreek seeds |
| 6 | Curry leaves | |
| 6 | smalls | Young turnips |
| Pinch of turmeric | ||
| 1 | teaspoon | Salt |
Directions
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