Turnip with Coconut So Tasty

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Turnip with Coconut

"My Indian mother-in-law makes this yummy aspect with turnips, however I in reality love it nice with celeriac. It may want to likely be tailored to any root-kind vegetable. Hing (asafoetida powder) does no longer upload to the flavor; it is virtually to useful resource in digestion, so it's miles incredibly elective."

Ingredients :

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

Instructions :

Prep : 10M	Cook : 4M	Ready in : 20M

Heat the oil in a skillet over excessive warmth; cook dinner the mustard seeds in the warm oil till 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 aggregate with the paprika, turmeric, and salt. Pour the water over the mixture, location a cowl at the skillet, lessen heat to medium, and cook dinner till the turnip is cooked but remains crunchy, five to 7 minutes. Return warmth to high to cook dinner off any extra water. Mix the coconut into the aggregate simply before serving.

Notes :

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