Turnips in Coconut and Mustard Seed Curry
Nariyal wale Shalgam
Yield: 4 servings
This dish, a family favorite since childhood, is best enjoyed on sunny winter afternoons when sweet, juicy turnips are in season. The mustard seeds add a fresh aroma and pungent flavor. Cooking the turnips in coconut milk adds a South Indian touch.
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Ingredients
- 1/4 cup vegetable oil
- 1 tablespoon black mustard seeds
- 1 tablespoon finely chopped garlic
- 1 small red onion, finely chopped
- 1 fresh green chile pepper (such as serrano) seeded and minced
- 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- 1 medium tomato, peeled, seeded, and finely chopped
- 1 pound tender turnips, peeled and cut into 1-inch pieces
- 1 cup unsweetened coconut milk
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 1 cup water
- 1/4 cup chopped fresh dill, for garnish
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Instructions
- Heat the oil in a heavy-bottom skillet over medium heat. Add the mustard seeds and cook until crackling, about 2 minutes. Add the garlic, onion, and green chile and cook until onion turns golden brown, 4 to 5 minutes. Stir in the cumin, coriander, and tomato and cook, 5 to 7 minutes. Add the turnips, coconut milk, turmeric, and salt and mix until all the ingredients are well combined. Add water and cook, stirring occasionally, until the turnips are cooked, 15 to 20 minutes. Increase the heat to high and cook until any remaining water is evaporated, about 3 minutes.
- Serve hot, garnished with dill.
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In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
