TURNIP WITH COCONUT

Turnip with Coconut image

My Indian mother-in-law makes this yummy side with turnips, but I actually like it best with celeriac. It could probably be adapted to any root-type vegetable. Hing (asafoetida powder) does not add to the flavor; it is actually to aid in digestion, so it is somewhat optional.

Provided by rubiabecka

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
½ teaspoon mustard seed
¼ teaspoon asafoetida powder
2 turnips, quartered and sliced thinly
4 fresh turnip leaves, chopped
½ onion, minced
1 teaspoon paprika
1 teaspoon turmeric
½ teaspoon salt
2 tablespoons water
1 tablespoon shredded coconut

Steps:

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.

Nutrition Facts : Calories 101.5 calories, Carbohydrate 8.4 g, Fat 7.5 g, Fiber 2.3 g, Protein 1.2 g, SaturatedFat 1.4 g, Sodium 338.7 mg, Sugar 4.1 g