Turnip curry
4 servings
Ingredients
| Quantity | 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 |
Directions
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