Ingredients

The following ingredients have 5 Servings
  • ¼ kg Turnip
  • 1 Onion
  • ½ Tomato
  • 2 tbsp Coconut (Grated )
  • 1 Ginger (1 inch stick)
  • 3 cloves Garlic
  • ½ tsp Peppercorns
  • ½ tsp Sambhar powder (available in all Asian stores)
  • ¼ tsp Turmeric powder
  • ¼ tsp Mustard seeds
  • ¼ tsp Split Black gram
  • Curry leaves (a sprig)

Instruction

  • Peel and roughly chop the onion. Peel and chop the turnip and tomato to medium size.
  • Heat a tsp of oil in a kadai, add in the onion, ginger and garlic. Cook until it turns golden brown in color. Remove from fire and transfer it to a plate.
  • Add in grated coconut and peppercorns in the same kadai and cook until the raw smell goes off. Remove from fire and transfer it to a plate.
  • Now take all the fried ingredients (onion mixture and coconut mixture) to a blender and grind it to a fine paste by adding little water.
  • Heat oil in a kadai, add in the mustard seeds, split black gram and curry leaves. Wait until they crackle.
  • Add in the turnip, salt along with the spice powders and cook until they turn golden brown.
  • Add in the ground masala and cook until the raw smell goes off.
  • Pour in two cups of water, cover and cook until the turnip is half cooked.
  • Add in the tomatoes, cover and cook until the turnip is fully cooked.
  • Remove the lid, keep in medium flame, and wait until it gets dry.
  • Serve hot with chapathi.