I know what you’re thinking, there is always ginger and garlic in a curry but that’s it – there are no onions in this recipe and the garlic-ginger combination lifts up the flavor of the turnips. Served with some beautiful boiled rice or whole wheat roti, it is the perfect lunch.
This recipe is from my mama and I will be making this for as long as I live, I promise. You will need . .
250 gm of fresh turnips
1 tbsp ginger-garlic paste
1/4 tsp cumin seeds
1 tomato, finely diced
1/4 cup milk
1/4 cup clarified ghee or vegetable oil
1 and 1/2 tsp salt
3/4 tsp red chili powder (or less if you don’t like your food too spicy)
1/4 tsp turmeric powder
2 tbsp sugar
Sliced ginger, whole green chilies and cilantro for garish
1. Bring a pot of water to boil with 1/2 tsp salt and the 2 tbsp of sugar. Peel your turnips and slice about 2 cm thick and 4 cm wide. Boil in the water for 10 mins and drain. This is to get rid of any slight bitterness in the turnips.
2. In a pot, heat up oil/ghee. Saute ginger-garlic paste and the cumin seeds over medium heat till light golden in color. Add the boiled turnips and the spices. Cook, stirring occasionally for 2 minutes.
3. Add the milk and tomato and allow to simmer over low heat for 15 mins or until all the liquid has dried out and the oil surfaces to the top.
4. Garnish and serve!
It’s as easy as that! Thank you for reading. Don’t forget to leave me a comment below. You can also find me on Facebook.