Name: Turnips with Fresh Green Coriander & Mint (Rasedar shaljum)
Yield: Serves 6
Cuisine: Indian
Ingredients: 1 tablespoon ground coriander seeds; ½ teaspoon ground turmeric; 3 tablespoons very finely chopped fresh green coriander; 375 g/13 oz fresh tomatoes, peeled, or canned tomatoes may be substituted; 2 tablespoons very finely chopped fresh mint leaves; 1½ teaspoons salt; ¼–½ teaspoon cayenne pepper; 425 ml/15 fl oz water; 2.5 cm/1 inch cube of fresh ginger, peeled and finely grated; 1 kg/2 lb 4 oz turnips (weight without leaves); 4 tablespoons vegetable oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

I have always had a fondness for turnips. The same, however, was not true for my three children, until I finally won them over with this dish.

You could serve turnips with Lamb dopiaza and rice or an Indian bread.

Ingredients

1 kg/2 lb 4 oz turnips (weight without leaves)

Asia
India
Side dish
Gluten-free
Vegan

Method

Peel the turnips and cut them in half lengthways. Put the cut ends flat against your chopping board and cut them, lengthways, into 1cm/½ inch thick slices.
Heat the oil in a fairly wide pot over a medium-high flame. When hot, put in the tomatoes. Stir and fry for about 2 minutes. Add the ginger, ground coriander, turmeric and cayenne. Stir and fry for another 2

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Ingredients

Method

Part of