Serves: 4
Total Calories: 350
1. Prepare the ginger-garlic paste. Then heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the turnips and cook, stirring, until lightly golden, 3 to 5 minutes.
2. Add the ginger-garlic paste, green chili peppers, salt, and sugar, cover the pan, and cook over medium-low heat until the turnips are crisp-tender, 5 to 7 minutes. Mix in the lemon juice and cilantro, transfer to a serving dish, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Fragrant Baby Turnip Halves recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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