Name: Spiced Turnips
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

This God, who is King, is worthy to be known and to be proclaimed for who He is. The missionary who proclaims this God cannot fail. If his message extols the sovereign God, it will be significant even supposing it is never the means of winning one soul. The message will not be lost. It cannot be lost. It will remain as something precious. Before men and angels – yes, and before the demons of hell – it will be praise to God! “For we are unto God a sweet savour of Christ, in them that are saved, and in them that perish” (2 Corinthians 2:15).

Tom Wells

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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