Turnip curry

Yield: 4 servings

Measure Ingredient
5 tablespoons Oil
1 pinch Fennel seeds
2 pounds Turnip, sliced into 1" strip
2 teaspoons Salt
½ teaspoon Turmeric
1¼ teaspoon Cumin, ground
1 cup Water
¼ teaspoon Red chile, crushed
2½ tablespoon Cilantro, chopped

Heat oil in a large skillet with a tight-fitting lid. Add fennel seeds & turnip strips. Fry, stirring, for 2 to 4 minutes over medium heat. Add salt, turmeric & cumin & mix well. Cover & cook gently over low heat for 10 minutes, the turnip should be soft. Uncover & drain off any excess oil. Add water, stirring & cook over medium heat for 3 minutes. Remove from heat & sprinkle in the crushed chiles & cilantro. Serve with rice & bread.

Pranati Sen Gupta, "The Art of Indian Cuisine" * CROSSPOSTED Submitted By INTERCOOK On 10-18-95

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