4 tablespoon oil
1 teaspoon ground cumin
2 cloves garlic, sliced lengthways
2 dried chillies (optional)
1 teaspoon fenugreek seeds
6 curry leaves
6 small young turnips
1 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 by Zuju Shareef.
Posted to EAT-L Digest 29 Dec 96 by Imran C.
Found at: India Snacks: A taste of India and more
Anton Gorbachev / 123RF Stock Photo 15032265