Turnip Curry
Turnip Curry
Ingredients
chillies: 1/4 31
coriander: 2 27
cumin: 1/2 31
fennel: 1 44
salt, table:
turmeric: 1/2 31
turnip: 500 6
oil, cooking/salad: 3 27
milk, powder: 3/4 29
chillies: 1/4 31
coriander: 2 27
cumin: 1/2 31
fennel: 1 44
salt, table:
turmeric: 1/2 31
turnip: 500 6
oil, cooking/salad: 3 27
milk, powder: 3/4 29
Dish Type: Side Dish
Difficulty: Easy
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Heat oil in a pan. Add fennel seeds and turnips. Saute, stirring, for 4 minutes over medium heat.
2. Add salt, turmeric powder and cumin powder. Cover and cook over low heat until turnips soften. Drain excess oil from sauce.
3. Add evaporated milk and cover over medium heat for a while.
4. Remove from stove, garnish with chili and coriander leaves. Serve with rice or bread.
1. Heat oil in a pan. Add fennel seeds and turnips. Saute, stirring, for 4 minutes over medium heat.
2. Add salt, turmeric powder and cumin powder. Cover and cook over low heat until turnips soften. Drain excess oil from sauce.
3. Add evaporated milk and cover over medium heat for a while.
4. Remove from stove, garnish with chili and coriander leaves. Serve with rice or bread.
Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines
Serving
4 - 6
4 - 6