
Turnips are high in vitamin C and a great source of dietary fibre. They are a good source of potassium, beta carotene, vitamin E and folate. It is a low calorie vegetable. Its leaves are also edible.

(So can you make out the difference between turnip, swede and nookal. Turnip and Swede belong to radish family and its leaves sprout from the vegetable top. Kohlrabi / Nookal belong to cabbage family and its leaves shoot out like antenna from the bulb of the vegetable. Tastewise, the three of them tastes similar with subtle differences)

Ingredients
1 medium sized turnip (skin peeled and cut in cubes)
Handful of cut drumsticks
1 medium sized onion
1 big tomato
4 ts kuzhambu podi
3/4 ts tamarind paste
Few curry leaves
1 ts mustard seed, 1/2 ts urad dal
Sesame oil as per need
Preparation
- Heal oil a kadai. Once they turn hot add the mustard seed and urad dal. Next add curry leaves and allow them to splutter.
- Add chopped onions and fry until they turn translucent.
- Add chopped tomatoes with little salt. Cook until tomatoes become mushy.
- Now add the cubed turnip pieces and fry them for a minute.
- Then combine in the drumstick pieces also.
- Now add kuzhambu podi, tamarind paste, enough salt with around 3 cups of water.
- Bring the curry to a roaring boil. Then cook in simmer until the gravy thickens and oil seperates.
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