Indian Turnips with Coriander & Mint
Posted June 9, 2011 by
Ready Time 0 min Servings:



From Rasedar Shaljum via Madhar Jaffrey's "Indian Cooking" 2 lbs. turnips, sliced 2 T vegetable oil 1 can diced tomatoes (14 ozs.), undrained 1" piece of ginger, peeled and grated 1 T ground coriander 1/2 t turmeric 1/4-1/2 t cayenne 2 C water 3 T chopped cilantro 2 T chopped mint 1 t salt Heat oil in large pan. Add tomatoes and cook 3 minutes. Add ginger, ground coriander, turmeric and cayenne. Cook until very thick, about 4-5 minutes. Add turnips, water, cilantro, mint and salt. Bring to a boil. Reduce heat, mostly cover and simmer 20 minutes. Remove cover and cook 10 more minutes, or until turnips are tender and sauce is thickened.