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Recipe by: vonnick
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See below ingredients and instructions of the recipe
5 tb Oil
1 pn Fennel seeds
2 lb Turnip, sliced into 1" strip
2 ts Salt
1/2 ts Turmeric
1 1/4 ts Cumin, ground
1 c Water
1/4 ts Red chile, crushed
2 1/2 tb Cilantro, chopped
Heat oil in a large skillet with a tight-fitting lid. Add fennel
seeds turnip strips. Fry, stirring, for 2 to 4 minutes over medium
heat. Add salt, turmeric cumin mix well. Cover cook gently over
low heat for 10 minutes, the turnip should be soft. Uncover drain
off any excess oil. Add water, stirring cook over medium heat for 3
minutes. Remove from heat sprinkle in the crushed chiles
cilantro. Serve with rice bread.
Pranati Sen Gupta, "The Art of Indian Cuisine"
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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