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Turnip curry

Yield: 4 Servings

Ingredients:

• 5 tb Oil
• 1 pn Fennel seeds
• 2 lb Turnip sliced into 1" strip
• 2 ts Salt
• 1/2 ts Turmeric
• 1 1/4 ts Cumin ground
• 1 c Water
• 1/4 ts Red chile crushed
• 2 1/2 tb Cilantro

Instructions:

chopped Heat oil in a large skillet with a tight-fitting lid. Add fennel seeds & turnip strips. Fry stirring for 2 to 4 minutes over medium heat. Add salt turmeric & cumin & mix well. Cover & cook gently over low heat for 10 minutes the turnip should be soft. Uncover & drain off any excess oil. Add water stirring & cook over medium heat for 3 minutes. Remove from heat & sprinkle in the crushed chiles & cilantro. Serve with rice & bread. Pranati Sen Gupta The Art of Indian Cuisine

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