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
- 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
Directions
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 102 | |
% Daily Value * | |
Total Fat8g | 10% |
Saturated Fat1g | 7% |
Sodium339mg | 15% |
Total Carbohydrate8g | 3% |
Dietary Fiber2g | 8% |
Total Sugars4g | |
Protein1g | |
Vitamin C19mg | 93% |
Calcium40mg | 3% |
Iron1mg | 4% |
Potassium208mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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