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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My Indian mother-in-law makes this yummy side with turnips, but I actually like it best with celeriac. It could probably be adapted to any root-type vegetable. Hing (asafoetida powder) does not add to the flavor; it is actually to aid in digestion, so it is somewhat optional. Ingredients:
2 tablespoons vegetable oil |
1/2 teaspoon mustard seed |
1/4 teaspoon asafoetida powder |
2 turnips, quartered and sliced thinly |
4 fresh turnip leaves, chopped |
1/2 onion, minced |
1 teaspoon paprika |
1 teaspoon turmeric |
1/2 teaspoon salt |
2 tablespoons water |
1 tablespoon shredded coconut |
Directions:
1. Heat the oil in a skillet over high heat; cook the mustard seeds in the hot oil until the seeds no longer are crackling. Stir the asafoetida powder into the mustard seeds; add the turnips, turnip leaves, and onion to the skillet. Season the mixture with the paprika, turmeric, and salt. Pour the water over the mixture, place a cover on the skillet, reduce heat to medium, and cook until the turnip is cooked yet remains crunchy, 5 to 7 minutes. Return heat to high to cook off any excess water. Mix the coconut into the mixture just before serving.
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