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Chapter:Vegetable Recipes
Section:Turnips
Recipe:Turnips in Coconut and Mustard Seed Curry
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Turnips in Coconut and Mustard Seed Curry
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This dish, a family favorite since childhood, is best enjoyed on sunny
winter afternoons when sweet, juicy turnips are in season. The mustard
seeds add a fresh aroma and pungent flavor. Cooking the turnips in coconut
milk adds a South Indian touch.

1/4 cup oil
1 tablespoon black mustard seeds
1 tablespoon finely chopped garlic
1 small red onion, finely chopped
1 fresh green chile pepper (such as serrano) seeded and minced (optional)
1 teaspoon ground cumin
1 tablespoon ground coriander
1 medium tomato, peeled, seeded, and finely chopped
1 pound tender turnips, peeled and cut into 1-inch pieces
1 cup unsweetened coconut milk
1/2 teaspoon ground turmeric
1 teaspoon salt
1 cup water
1/4 cup chopped fresh dill, for garnish

Heat the oil in a heavy-bottom skillet over medium heat. Add the mustard
seeds and cook until crackling, about 2 minutes. Add the garlic, onion, and
green chile and cook until onion turns golden brown, 4 to 5 minutes. Stir
in the cumin, coriander, and tomato and cook, 5 to 7 minutes. Add the
turnips, coconut milk, turmeric, and salt and mix until all the ingredients
are well combined. Add water and cook, stirring occasionally, until the
turnips are cooked, 15 to 20 minutes. Increase the heat to high and cook
until any remaining water is evaporated, about 3 minutes.

Serve hot, garnished with dill.

From: Flavor First: An Indian Chef's Culinary Journey by Vikas Khanna
Via: The Splendid Table: The show for people who love to eat
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