Name: Turnips with Garlic and Black Cumin (Lasoon Waale Shalgam)
Yield: Serves 8
Cuisine: India
Ingredients: 1½ pounds turnips, peeled and cut into 2-inch cubes; 3 dried red Thai or cayenne chiles, stems removed; 1½ teaspoons coarse kosher or sea salt; 6 medium-size cloves garlic, finely chopped; 1 teaspoon black cumin seeds; ¼ cup finely chopped fresh cilantro leaves and tender stems; ¼ cup firmly packed fresh mint leaves, finely chopped; ¼ teaspoon ground turmeric; 2 tablespoons canola oil

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

A thin-sauced dish like this is great alongside a robust curry like Black-Eyed Peas with Mustard, Cumin, and Curry Leaves. Choose small turnips—they will be less bitter after the long simmering time than large turnips would be.

Ingredients

1 teaspoon black cumin seeds
6 medium-size cloves garlic, finely chopped
3

Method

Combine the cumin seeds, garlic, and chiles in a mortar. Pound the mixture with the pestle, scraping the sides of the mortar as needed to contain the ingredients in the center, to form a pulpy, gritty paste.
Heat the oil in a large skillet over medium-high heat. Scrape the garlic-chile paste carefully into the oil and stir-fry until the garlic browns and the chile

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Ingredients

Method

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