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Brian Sunter

Indian Turnips with Fresh Green Coriander and Mint

Rasedar shaljum — turnips in a spiced tomato sauce with fresh coriander and mint.

34 min 6 servings
side indian vegetarian turnips
Scale
Units

Ingredients

  • 1 kg turnips
  • 4 tbsp vegetable oil
  • 375 g tomatoes
  • 2.50 cm fresh ginger
  • 1 tbsp ground coriander seeds
  • 0.50 tsp ground turmeric
  • 0.25 tsp cayenne pepper
  • 425 ml water
  • 3 tbsp fresh green coriander
  • 2 tbsp fresh mint leaves
  • 1.50 tsp salt

Equipment

  • pot

Instructions

1

Peel the 1 kg turnips and cut them in half lengthways. Put the cut ends flat against your chopping board and cut them, lengthways, into 1 cm thick slices.

2

Heat the 4 tbsp vegetable oil in a fairly wide pot over a medium-high flame. When hot, put in the 375 g tomatoes , peeled. Stir and fry for about 2 minutes .

3

Add the 2.50 cm fresh ginger , peeled and finely grated, 1 tbsp ground coriander seeds , 0.50 tsp ground turmeric , and 0.25 tsp cayenne pepper . Stir and fry for another 2 minutes or until the sauce is thick and paste-like.

4

Add the sliced turnips, 425 ml water , 3 tbsp fresh green coriander (very finely chopped), 2 tbsp fresh mint leaves (very finely chopped), and 1.50 tsp salt . Cover, leaving the lid very slightly ajar, and cook over a medium-low heat for 20 minutes . Stir a few times as the turnips cook.

5

Now cover the pot tightly and cook over a low heat for another 10 minutes , or until the turnips are tender. You should have a little thick sauce left at the bottom of the pot, which can be served spooned over the turnips.

View Cooklang Source
recipe.cook 
---
title: Indian Turnips with Fresh Green Coriander and Mint
description: "Rasedar shaljum — turnips in a spiced tomato sauce with fresh coriander and mint."
servings: 6
time: 45 minutes
tags: [indian, vegetarian, turnips, side]
cuisine: Indian
difficulty: easy
---

Peel the @turnips{1%kg} and cut them in half lengthways. Put the cut ends flat against your chopping board and cut them, lengthways, into 1cm thick slices.

Heat the @vegetable oil{4%tbsp} in a fairly wide #pot{} over a medium-high flame. When hot, put in the @tomatoes{375%g}, peeled. Stir and fry for about ~{2%minutes}.

Add the @fresh ginger{2.5%cm}, peeled and finely grated, @ground coriander seeds{1%tbsp}, @ground turmeric{0.5%tsp}, and @cayenne pepper{0.25%tsp}. Stir and fry for another ~{2%minutes} or until the sauce is thick and paste-like.

Add the sliced turnips, @water{425%ml}, @fresh green coriander{3%tbsp} (very finely chopped), @fresh mint leaves{2%tbsp} (very finely chopped), and @salt{1.5%tsp}. Cover, leaving the lid very slightly ajar, and cook over a medium-low heat for ~{20%minutes}. Stir a few times as the turnips cook.

Now cover the #pot{} tightly and cook over a low heat for another ~{10%minutes}, or until the turnips are tender. You should have a little thick sauce left at the bottom of the pot, which can be served spooned over the turnips.

> Canned tomatoes may be substituted for fresh. Cayenne pepper can be adjusted from 0.25 to 0.5 tsp depending on desired heat.