Cooking time (approx.): 23 minutes
Style: North Indian Vegetarian (Punjabi)
500 grams (about 20 oz.) turnips peeled and cubed
4 small green chillies chopped
salt to taste and a pinch of turmeric powder
2 tablespoon(s) ghee (clarified butter) / butter / oil
1 onion(s) finely chopped
1 tablespoon(s) grated ginger
½ teaspoon(s) red chilli powder
½ teaspoon(s) hot spice mix (garam masala) powder
1 teaspoon(s) coriander-cumin powder
2 teaspoon(s) jaggery or sugar
1 teaspoon(s) lime juice
finely chopped fresh coriander to garnish
Combine turnips, half of the green chillies, salt and turmeric powder in a heavy-based pan. Add enough water. Cover and cook on low / medium heat for about 20 minutes or till the turnips have become very soft and mushy. Mash the cooked turnips with the back of a ladle whilst stirring on high heat so that it is completely mashed and dry.
Heat the clarified butter in a pan and fry the onion on medium heat for about 3 minutes or till the onions are brown. Add the ginger and the remaining green chillies. Fry briefly till the ginger turns brown. Add the all the dry spice powders and mix well.
Add the turnips and mash them with the back of a ladle whilst stirring on high heat so that it is completely mashed and dry. Add the jaggery or sugar and keep stirring to mix well. Put off the heat and mix in the lime juice.
Garnish with chopped fresh coriander.
Traditionally, the turnips are pressure cooked till about 2 whistles. This also speeds up the cooking process.
Serve hot with: steamed rice or Indian bread (Roti, Chapati, Pooris).