Turnip With Coconut

Name: Turnip With Coconut
Ingredients: 2 tablespoons vegetable oil; 1/2 teaspoon mustard seed; 1/4 teaspoon asafoetida powder; 2 turnips, quartered and sliced thinly; 4 fresh turnip leaves, chopped; 1/2 onion, minced; 1 teaspoon paprika; 1 teaspoon turmeric; 1/2 teaspoon salt; 2 tablespoons water; 1 tablespoon shredded coconut

11 ingredients

1 steps

Ingredients

2 tablespoons vegetable oil
1/2 teaspoon mustard seed
1/4 teaspoon asafoetida powder
2 turnips, quartered and sliced thinly
4 fresh turnip leaves, chopped
1/2 onion, minced
1 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon salt
2 tablespoons water
1 tablespoon shredded coconut

Directions

1

Heat the oil in a skillet over high heat; cook the mustard seeds in the hot oil until the seeds no longer are crackling. Stir the asafoetida powder into the mustard seeds; add the turnips, turnip leaves, and onion to the skillet. Season the mixture with the paprika, turmeric, and salt. Pour the water over the mixture, place a cover on the skillet, reduce heat to medium, and cook until the turnip is cooked yet remains crunchy, 5 to 7 minutes. Return heat to high to cook off any excess water. Mix the coconut into the mixture just before serving.