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2 Votes

Turnip Stir-fry

Turnip Stir-fry
Turnip Stir-fry
  • Prep time
  • Cooking time
  • Serves5 Person(s)
  • CategoryVeg
  • Cuisine TypeHomestyle Cooking, Indian, South Indian
  • Good for Lunch
About this Recipe

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.

Ingredients & Quantity
  • Turnip – ¼ kg
  • Onion – 1 no
  • Tomato – ½ no
  • Grated coconut – 2 tbsps
  • Ginger – 1” inch stick
  • Garlic – 3 cloves
  • Peppercorns – ½ tsp
  • Sambhar powder – ½ tsp (available in all Asian stores)
  • Turmeric powder – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Curry leaves – a sprig
How to cook?
  1. Peel and roughly chop the onion. Peel and chop the turnip and tomato to medium size.
  2. 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.
  3. 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.
  4. 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.
  5. Heat oil in a kadai, add in the mustard seeds, split black gram and curry leaves. Wait until they crackle.
  6. Add in the turnip, salt along with the spice powders and cook until they turn golden brown.
  7. Add in the ground masala and cook until the raw smell goes off.
  8. Pour in two cups of water, cover and cook until the turnip is half cooked.
  9. Add in the tomatoes, cover and cook until the turnip is fully cooked.
  10. Remove the lid, keep in medium flame, and wait until it gets dry.
  11. Serve hot with chapathi.
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