Spicy Turnips

[Guest guest]

Spicy Turnips

 

4 tbsps. oil

1 tsp. ground cumin

2 cloves garlic, sliced lengthways

2 dried chillies

1 tsp. fenugreek seeds

6 curry leaves

6 small young turnips

pinch of turmeric

1 tsp. salt

 

Heat the oil in a heavy-based saucepan with a tight-fitting lid. When the

oil is hot, remove the pan from the heat and add the cumin, garlic,

chillies, fenugreek seeds and curry leaves. Allow to cool for 2 to 3

minutes. Peel and halve the turnips, then cut them into very fine slices.

Season these slices with a pinch of turmeric and the salt, then add the

turnips to the spices. Cook, covered for 5 to 10 minutes, making sure that

the vegetables do not stick to the bottom of the pan. Keep the pan covered

and leave over a very low heat for a few minutes. No water is needed to

tenderise the turnips. Serve hot.

Makes 4 servings.