| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 6 | Servings | ||
INGREDIENTS
| 1 | c | Red kidney beans, soaked |
| 4 | md | Turnips (14 oz) |
| 1/4 | ts | Sont (ground ginger) |
| 1/4 | ts | Turmeric |
| 1 | ts | Salt |
| 1/2 | ts | Cayenne (reduce if desired) |
| 4 | tb | Oil |
| 1 | md | Onion, cut into half rings |
| 3 | Garlic cloves, chopped |
INSTRUCTIONS
Combine kidney beans with 5 c water & bring to a boil. Boil vigorously for 10 minutes, reduce heat & simmer, partially covered for 1 to 1 1/2 hours. Meanwhile, peel turnips & cut into wedges. Combine sont, turmeric, salt & cayeene in a small bowl with 1 tb water. Heat oil in a skillet over medium heat. When hot, brown the turnip wedges & remove. Stir-fry the onions until brown. Reduce heat a little & add garlic. Stir for a few seconds & add spice paste. Stir once & turn heat off. When beans have cooked for 45 minutes, add turnips & onion mixture to them. Let the beans finish cooking. Serve with rice & green vegetables. Madhur Jaffrey, "A Taste of India" Posted to MM-Recipes Digest V4 #14 by tbankerd@leading.net on Apr 18, 1999
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