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. Let us move on to the recipe…
- 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
- Peel and roughly chop the onion. Peel and chop the turnip and tomato to medium size.
- 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.
- 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.
- 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.
- Heat oil in a kadai, add in the mustard seeds, split black gram and curry leaves. Wait until they crackle.
- Add in the turnip, salt along with the spice powders and cook until they turn golden brown.
- Add in the ground masala and cook until the raw smell goes off.
- Pour in two cups of water, cover and cook until the turnip is half cooked.
- Add in the tomatoes, cover and cook until the turnip is fully cooked.
- Remove the lid, keep in medium flame, and wait until it gets dry.
Serve hot with chapathi.
Check out my other stir-fry recipe by clicking this link: https://madraasi.com/main-course/vegetarian/