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Tangy Turnip
by Rohit Pathania
Generally cooked in Himachal Pradesh, the recipe is rich in vitamin C. The green leaves of the turnip top (turnip greens) are a good source of vitamin A, folate, vitamin C, vitamin K and calcium.
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Recipe
Dice the turnips into small pieces. Make sure the leaves are chopped up as well and not thrown away.
Now finely chop green chillies and onions. In a wok, heat two teaspoons of oil (preferably mustard so that it adds to the turnip's zing).
Once the oil is hot, pour in half-a-teaspoon of coriander seeds (dhania)and let it crackle for a while. Then add green chillies and onions. Sauté till onions turn golden brown.
Add chopped turnips and leaves. Now add turmeric, salt and half-a-teaspoon of sugar.
Mix well. Add two cups of water and cover the vegetable for twenty minutes till it turns mushy.
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