Rapid-Source - Mooli Curry

You can use turnips or carrots as an alternative
2lb mooli peeled, skinned & diced (fairly small)
1 onion (more if you prefer) sliced finely
4-5 cloves garlic, I usually leave mine whole but most people chop it
1-2" grated ginger
2 tsp cumin seeds
1 tsp ground turmeric
salt & chillis to taste
oil (I use olive or sunflower), you'll need to use a fair bit to stop it sticking
If they're from your garden then you can also add the leaves, chop them VERY finely and add for the last 10 minutes or so of cooking
Cook the onion, garlic, ginger, and cumin seeds gently until the onions are translucent, add the turnips and cook fairly hot until the oil runs clear at the bottom of the pan, if you're adding greens add now and keep cooking till the moisture has gone again. Best served with chapattis

Methods/steps

If they're from your garden then you can also add the leaves, chop them VERY finely and add for the last 10 minutes or so of cooking
Cook the onion, garlic, ginger, and cumin seeds gently until the onions are translucent, add the turnips and cook fairly hot until the oil runs clear at the bottom of the pan, if you're adding greens add now and keep cooking till the moisture has gone again.

Additional Tips

Best served with chapattis

Reviews

Comment by saranecki , Thursday, 08 January 2009 vote image

this recipe tastes like heaven but comes out like hell