“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.” - by rubiabecka
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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
Amount Per Serving (4 total)
- Calories
- 102 cal
- 5%
- Fat
- 7.5 g
- 12%
- Carbs
- 8.4 g
- 3%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"This turned out good despite my not having any turnip greens and totally forgetting the coconut. The only thing I didn't like so much was a slight bitterness, which I'm guessing was either the must..." See moreard seed or asafoetida. But nobody else seemed to notice it but me. I will make this again."
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