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Turnip with Coconut Popular Recipes

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Turnip with Coconut

"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."

Ingredients :

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

Instructions :

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

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