Turnip with Coconut recipe

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Ingredients

2 tablespoons vegetable oil
½ teaspoon mustard seed
¼ teaspoon asafoetida powder
2 turnips, quartered and sliced thinly
4 fresh turnip leaves, chopped
½ onion, minced
1 teaspoon paprika
1 teaspoon turmeric
½ teaspoon salt
2 tablespoons water
1 tablespoon shredded coconut

Nutrition Info

101.5 calories
carbohydrate: 8.4 g
cholesterol: : -
fat: 7.5 g
fiber: 2.3 g
protein: 1.2 g
saturatedFat: 1.4 g
servingSize: -
sodium: 338.7 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a skillet over high heat, cook the mustard seeds in the hot oil until the seeds no longer are crackling. Stir the asafoetida powder into the mustard seeds, add the turnips, turnip leaves, and onion to the skillet. Season the mixture with the paprika, turmeric, and salt. Pour the water over the mixture, place a cover on the skillet, reduce heat to medium, and cook until the turnip is cooked yet remains crunchy, 5 to 7 minutes. Return heat to high to cook off any excess water. Mix the coconut into the mixture just before serving.

Recipe Yield

4 servings

Recipe Note

My Indian mother-in-law makes this yummy side with turnips, but I actually like it best with celeriac. It could probably be adapted to any root-type vegetable. Hing (asafoetida powder) does not add to the flavor;it is actually to aid in digestion, so it is somewhat optional.

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