Turnip/ Mullangi is high in vitamin C. Trunip leaves are also used in some recipes which are rich in Vitamin A, C, K and Calcium. I had turnip when I went to Delhi. That is my first time as they are not available in Andhra as they will grow only in cold places and mostly available in North India. My mom made spicy gravy curry with turnip. My mouth is watering now. Sweet, tender turnip in spicy tomato gravy yummm....
Today, I prepared simple turnip curry which goes very well with both roti and rice.
Spicy Level - Medium
Serves - 2
- Turnip/Mullangi - 2
- Onion - 2, Medium
- Ginger-garlic paste - 1.5 tsp
- Red chilli powder - 1 tsp
- Coriander powder - 1/2 tsp
- Cumin powder - 1/2 tsp
- Garam masala - 1/2 tsp or to taste
- Oil - 2 tbsp
- Turmeric powder - 1/2 tsp
- Salt to taste
- Coriander leaves - 1/4 cup or less
- Oil - 2 tbsp
Preparation ahead:
- Chop onions and coriander leaves.
- Remove the skin of Turnip and make into medium size pieces.
Let's prepare Turnip curry
- Heat oil in a pan, add onions, little salt and turmeric powder and cook till onions turn brown.
- Add ginger-garlic paste and cook till there is no raw smell.
- Add turnip pieces, red chilli powder, coriander powder, cumin powder, salt and mix and cook for 3 to 4 minutes.
- Add 1/2 cup water (if need add little more water) and cook with lid on until turnip pieces turn soft and curry comes together. Add coriander leaves and adjust salt.
- Serve with roti or rice.
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