--- title: "Indian Turnips with Fresh Green Coriander and Mint" description: "Rasedar shaljum, turnips in a spiced tomato sauce with fresh coriander and mint." url: "https://briansunter.com/recipes/indian-turnips" --- # 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. Note Canned tomatoes may be substituted for fresh. Cayenne pepper can be adjusted from 0.25 to 0.5 tsp depending on desired heat. 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 rating: 4.5 --- 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. ```