INGREDIENTS
For the curry tempering
Oil 2 tbsp
Urad dal 1 tsp
Mustard seeds ½ tsp
Cumin seeds ½ tsp
Fenugreek seeds ¼th tsp
Dry red chilli
1 Curry leaves
few Onions chopped
1 cup Turnip peeled and chopped
2 cups (2 turnips) Turmeric powder
½ tsp Salt 1 tsp
FOR THE CURRY POWDER
Coriander seeds 2 tsps
Coconut powder 2 tsps
Garlic pods 4
Chilli powder 1 tsp
Coriander leaves ½ cup chopped
DESCRIPTION
Heat two tablespoon oil in a pan first, add urad dal, mustard seeds, fenugreek seeds, dry red chilli and a few curry leaves. Fry for a minute, now add chopped onions and sauté them till they turn transparent. Add chopped turnip, turmeric powder and mix well. Add salt as per taste and cook on low flame for five minutes. For the curry powder, grind coriander seeds, dry coconut powder, garlic cloves into soft powder. Add curry powder to the turnip now and mix well once. Add red chilli powder, mix well and cook on low flame for five minutes. For the gravy, add some water and chopped coriander leaves mix well and allow it to cook for five minutes on low flame, check if the turnip is tender and the oil leaves the edges of the pan. A very simple turnip curry is ready to be had with white rice, roti or chapathi.