Turnip Bhaji/Sabji South Indian Style
Shalgam ki Sabji, South Indian
Turnip is one vegetable I grow in my garden, simply because I love them. This simple stir-fried dish is based on a south Indian style 'tarka' or tempering. Serves 2
2 turnips, peeled and cut into small pieces
1 tbsp. oil
1 tsp. black mustard seeds or rai
A pinch of asafoetida resin (optional)
1 tsp. urad/urd/urid or black gram dal, skinless
1 tsp. chana dal (red gram/ Bengal gram dal)
8-10 curry leaves, not bay leaves
1 tbsp. grated/desiccated coconut (optional)
Salt to taste 1/4 tsp. or less chilli powder, adjust to taste.
Heat oil in a karahi or wok.
Add mustard seeds and asafoetida. Once the seeds crackle, add urad dal, chana dal and curry leaves and stir.
When the dals turn slightly brown, add curry leaves and stir for a few second.
Add turnips, stir, cover and cook for a few minutes on low medium heat. Fresh turnips will not require any water, they will cook in their own moisture. Stir from time to time, until tender. This takes approximately 10-15 minutes, depending upon how fresh your turnips are.
Turn heat off, sprinkle the grated coconut on top, stir.