Tangy turnip

Published: Saturday 18 December 2010


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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.

• 6-7 turnips with leaves
• 4 Green chillies
• 2 Onions
• Oil
• Turmeric
• Coriander seeds
• Sugar
• Salt
• Water


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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