Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 102
- Carbohydrate: 8g
- Fat: 8g
- Fiber: 2g
- Protein: 1g
- Sugar: 4g
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