Turnip Curry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
5 tbsp: Oil,
1 pinch: Fennel seeds,
2 lbs: Turnip, sliced into 1" strip
2 tsp: Salt,
1/2 tsp: Turmeric,
1 1/4 tsp: Cumin, ground
1 cup: Water,
1/4 tsp: Red chile, crushed
2 1/2 tbsp: 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"
Source from luhu.jp
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"
Source from luhu.jp