| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Vegetables | 4 | Servings |
INGREDIENTS
| 4 | tb | Oil |
| 1 | ts | Ground cumin |
| 2 | Cloves garlic, sliced | |
| Lengthways | ||
| 2 | Dried chillies | |
| 1 | ts | Fenugreek seeds |
| 6 | Curry leaves | |
| 6 | sm | Young turnips |
| Pinch of turmeric | ||
| 1 | ts | Salt |
INSTRUCTIONS
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-Z. Shareef Posted to EAT-L Digest 29 Dec 96 From: "Imran C." <imranc@ONTHENET.COM.AU> Date: Tue, 31 Dec 1996 11:38:13 +1000
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