| Turnip Curry
| 500 g | turnip, washed, cut into small pieces |
| 3 medium | onions, chopped |
| 120 ml | yogurt |
| 230 ml | olive oil |
| 3 tsp | almonds |
| 3 tsp | grated coconut |
| 3 tsp | poppy seeds |
| 3 tsp | sesame seeds |
| 3 tsp | coriander seeds |
| 1 ½ tsp | chili powder |
| 2 tsp | garlic and ginger powder |
| 60 ml | water |
| tsp | salt, to taste |
Method
Dry roast all the seeds, almonds and coconut in a frying pan and grind to a fine paste. Combine paste with yoghurt, ground spices and set aside.
Heat oil, add onions and sauté until light brown.
Wash the turnip and cut into pieces. Add the turnips to the pan and fry until light brown. Add yoghurt mixture and cook for about 5 minutes, stirring occasionally.
Add 60ml of water, cover and cook over very low heat until turnips become tender, and sauce has thickened.
Season with some salt to taste, if desired.
Heat oil, add onions and sauté until light brown.
Wash the turnip and cut into pieces. Add the turnips to the pan and fry until light brown. Add yoghurt mixture and cook for about 5 minutes, stirring occasionally.
Add 60ml of water, cover and cook over very low heat until turnips become tender, and sauce has thickened.
Season with some salt to taste, if desired.
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