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Turnip Stir-Fry

3.50 from 2 votes
Turnip Stir-Fry - Plattershare - Recipes, food stories and food lovers

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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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Served AsLunch
CuisineHomestyle Cooking, Indian, South Indian
Recipe Taste Salty
Servings 5
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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.
Tags indian recipeslunch idea recipessouth indian recipes

Please appreciate the author by voting!

3.50 from 2 votes

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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