Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Red kidney beans, soaked 1/2 ts Cayenne (reduce if desired)
4 md Turnips (14 oz) 4 tb Oil
1/4 ts Sont (ground ginger) 1 md Onion, cut into half rings
1/4 ts Turmeric 3 ea Garlic cloves, chopped
1 ts Salt

Combine kidney beans with 5 c water bring to a boil. Boil
vigorously for 10 minutes, reduce heat simmer, partially covered
for 1 to 1 1/2 hours.

Meanwhile, peel turnips cut into wedges. Combine sont, turmeric,
salt cayeene in a small bowl with 1 tb water.

Heat oil in a skillet over medium heat. When hot, brown the turnip
wedges remove. Stir-fry the onions until brown. Reduce heat a
little add garlic. Stir for a few seconds add spice paste. Stir
once turn heat off.

When beans have cooked for 45 minutes, add turnips onion mixture to
them. Let the beans finish cooking. Serve with rice green
vegetables.

Madhur Jaffrey, "A Taste of India"
Submitted By MARK SATTERLY On 04-13-95

Browse by categories