Turnip Stir-Fry
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Turnip is new to me, since this is the time I am having this turnip. It was during our trip to ooty, we got to get this turnip, after coming I was wondering how to cook with turnip and started surfing google. Finally I thought of preparing in my style, this resulted in this turnip stir-fry. Turnip consumes little more time to get cooked, like potato. The stir-fry was too good, I served it with steamed rice, but it would be good for chapathi or parathas.
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Ingredients
- ¼ kg Turnip
- 1 Onion
- ½ Tomato
- 2 tbsp Coconut Grated
- 1 Ginger 1 inch stick
- 3 cloves Garlic
- ½ teaspoon Peppercorns
- ½ tsp Sambhar powder available in all Asian stores
- ¼ tsp Turmeric Powder
- ¼ tsp Mustard seeds
- ¼ tsp Split Black gram
- Curry leaves a sprig
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Instructions
- Peel and roughly chop the onion. Peel and chop the turnip and tomato to medium size.
- Heat a tsp of oil in a kadai, add in the onion, ginger and garlic. Cook until it turns golden brown in color. Remove from fire and transfer it to a plate.
- Add in grated coconut and peppercorns in the same kadai and cook until the raw smell goes off. Remove from fire and transfer it to a plate.
- Now take all the fried ingredients (onion mixture and coconut mixture) to a blender and grind it to a fine paste by adding little water.
- Heat oil in a kadai, add in the mustard seeds, split black gram and curry leaves. Wait until they crackle.
- Add in the turnip, salt along with the spice powders and cook until they turn golden brown.
- Add in the ground masala and cook until the raw smell goes off.
- Pour in two cups of water, cover and cook until the turnip is half cooked.
- Add in the tomatoes, cover and cook until the turnip is fully cooked.
- Remove the lid, keep in medium flame, and wait until it gets dry.
- Serve hot with chapathi.
Recipe Nutrition
Calories: 44 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 36 mg | Potassium: 188 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 105 IU | Vitamin C: 14 mg | Calcium: 27 mg | Iron: 1 mg
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