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Complete Indian Cooking
by Meena Pathak
Eaten very often in the northern state of Kashmir, this recipe can also be made with Savoy cabbage, raw beetroot, radish or courgettes instead of turnips. It can be eaten on its own, hot or cold, but it also works well as an accompaniment.
Serves four


• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• pinch of asafoetida (optional)
• 1 teaspoon sesame seeds
• 2 green chillies, seeded and sliced
• 5 cm (2 in) piece of fresh root ginger, peeled and cut into juliennes
• 450 g (1 Ib) turnips, peeled and cut into wedges
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon lemon juice
• pinch of ground nutmeg

Heat the oil in a wok, karhai or large pan, then add the cumin seeds and asafoetida, if using. When the cumin seeds start to crackle, add the sesame seeds. When they begin to brown add the green chillies, ginger and turnips. Cover and cook over a low heat for 15 minutes, stirring occasionally.

Add the salt, sugar and lemon juice. Cook for a further 2-3 minutes. Turn off the heat and sprinkle with nutmeg. Serve the turnips hot or cold.


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