500 g (1.1 lb) Turnips (shalgam)
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
a pinch Asafoetida (hing)
a pinch Sugar
Salt to taste 3 Dry red chillies (sookhi lal mirch), deseeded, halved
1/2 tsp Tikka masala, crushed
1/2 cup (125 ml) Water
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
a pinch Asafoetida (hing)
a pinch Sugar
Salt to taste 3 Dry red chillies (sookhi lal mirch), deseeded, halved
1/2 tsp Tikka masala, crushed
1/2 cup (125 ml) Water
method
1. Wash and cut the turnips into thick, wafer-like slices.
2. Heat the oil in a heavy-bottomed pot; add turnips, asafoetida, sugar, and salt.
3. Add dry red chillies and stir well. Cover the pot and cook on high heat for 5 minutes, stirring often to make sure that it does not stick to the bottom of the pot.
4. Add tikka masala and water; stir well. Lightly mash the turnips with the back of the ladle, while stirring. Cook till the liquid almost dries up. Serve hot, accompanied with rice and plain yoghurt
2. Heat the oil in a heavy-bottomed pot; add turnips, asafoetida, sugar, and salt.
3. Add dry red chillies and stir well. Cover the pot and cook on high heat for 5 minutes, stirring often to make sure that it does not stick to the bottom of the pot.
4. Add tikka masala and water; stir well. Lightly mash the turnips with the back of the ladle, while stirring. Cook till the liquid almost dries up. Serve hot, accompanied with rice and plain yoghurt
serving amount
serves: 4 - 6
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