| 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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