|Preparation time||30 minutes|
|Serving Size||1/2 recipe|
|Calories Per Serving||Approximately 90 per serving|
3 turnips diced
1/2 medium onion diced
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2-1 teaspoon coriander powder
6 green chili halved (adjust to your spice levels)
1/4 teaspoon red chili powder
1 tablespoon coconut milk
3-4 roma tomatoes diced
salt to taste
1/2 teaspoon ginger garlic paste
1.Take a saucepan and add the turnips, add enough water just to cover them, salt and let it come to a boil and cook on medium flame until fork tender.Drain water and keep aside.
2.In a pan add the oil and mustard seeds and let splutter, then add the cumin seeds, curry leaves, and let splutter.
3.Add the onion,salt,turmeric and green chili and saute for 2 -3 minute until onions are soft and translucent.now add the ginger garlic paste and saute for 1 more minute on a medium flame.
4.Now add the tomatoes and spices and saute for 2 minutes, add 1 cup of water and cook until tomatoes are soft.
5.Now add the turnips and cook for 2-3 minutes until the flavors meld and then add the coconut milk and gently simmer for 2 minutes and turn off the stove.
Can be served with rice or roti.
Tamarind can also be added instead of tomato.