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Fragrant Baby Turnip Halves |
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Serves: 4
Print this Recipe
(Bhunae Chotae Shalgam)
Category: Potatoes and Other Roots, Vegan
Makes 4 to 6 servings
This simple dish is best made with the farmers' market variety of small, 1-inch white turnips that have a naturally sweet and delicate flavor. If you can't find them, use the larger purple-tinged ones, but first peel and cut them into 1-inch pieces. It' a good winter dish to serve with a dal (legume dish) or a curry. I also like it with Pan-Fried Fish Fillets with Ajwain Seeds (see Non-Vegetarian Fare).
1 tablespoon Basic Ginger-Garlic Paste or store-bought
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 1/2 pounds small white turnips, halved
1 to 2 fresh green chili peppers, such as serrano, minced with seeds
1 teaspoon salt, or to taste
2 teaspoons sugar, or to taste
1 to 2 tablespoons fresh lemon juice
1/4 cup finely chopped fresh cilantro, including soft stems
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.
Fragrant Baby Turnip Halves comes from the Cook'n in India collection. Click here to order this CD or download this brand-name recipe set right now!
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