Friday, March 13, 2009


  • 4 tablespoon Oil
  • 1 teaspoon Ground cumin
  • 2 Cloves garlic, sliced Lengthways
  • 2 Dried chillies
  • 1 teaspoon Fenugreek seeds
  • 6 Curry leaves
  • 6 small Young turnips
  • Pinch of turmeric
  • 1 teaspoon Salt
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.

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