Romy Gill's Spicy Turnips

By • April 30, 2017 0 Comments

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Author Notes: Romy says, "Turnips are extremely easy to cook, there are many ways of coking with them, from soups, salads, purée, fermenting, or pickling. Every winter mum used to pickle turnips and then enjoy them out of season. This is one of the simple recipe to make!" The Curious Pear

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Serves 4

  • 3 teaspoons butter or ghee
  • 6 cloves garlic, thinly sliced
  • 250 grams small white turnips, washed and sliced with a mandoline
  • 2 green chiles, chopped
  • 1 teaspoon nigella seeds
  • 1 teaspoon dried pomegranate seeds (anardana)
  • 1 teaspoon ground turmeric
  • Salt, to taste
  • 2 teaspoons lemon juice
  • 3 teaspoons freshly chopped chilantro
  • 10 milliliters (2 teaspoons) water
  1. Heat a sauté pan over medium heat, add butter or ghee and the sliced garlic and cook until light brown, be careful not to burn it.
  2. Add the turnips and the green chillies cook for 2 minutes. Add nigella seeds, pomegranate seeds, turmeric, salt, and lemon juice, and mix well.
  3. Add the cilantro and water and cook, stirring occasionally, for 5 to 6 minutes, until tender but with some crisp bite to them. Because small turnips don't take long to cook, it's not necessary to cover the pan.

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Topics: Indian Cooking