Turnips, a name people cringe to many times. Is it a bad vegetable? Not necessarily, it is a vegetable which is unpopular like ‘karela’ or brussle sprouts, but when made well it does serve the mind well. It is a root vegetable which is available in Delhi predominantly during winters. About a month ago as the winters were turning slowly giving away to the summer heat I picked a few turnips on one of my trips to the vegetable vendor.
The radish like vegetable is understated so what would make it work, maybe some meat? A steaming stew of sorts in the winters with some mutton does bring back the tingling warmth of a blanket. I found a Pakistani dish which is often made at home. The science behind it is that the turnip cooks with the mutton and absorbs all its juices to make it into a mouth-watering gem.
- 600 grams mutton cubed
- 4 medium sized turnips cubed
- 2 large onions sliced
- 2 medium sized onions diced
- 3-4 slit green chillies
- 2 tbsp of ginger garlic paste
- 4 green cardamom pods
- 3 cloves
- 2 sticks of cinnamon
- 1 tsp of cumin seeds
- 1 tbsp of red chilly powder
- 1tsp of turmeric
- 1tbsp of coriander powder
- 1 tsp Sugar
- 5 cups of copped coriander leaves with their stem
- Warm water
- In a large pan heat oil. Put in cloves, cinnamon, cardamom, cumin seeds.
- Put in onions and sauté till light golden brown.
- Put in the ginger garlic paste and cook for about 2 minutes.
- Add the tomatoes and cook till the oil has separated and the tomatoes have become a sauce. You can keep adding a little warm water in between if you see the tomatoes are sticking to the pan.
- Add the coriander powder, red chilli powder and turmeric.
- Cook for a minute.
- Add in the meat and the turnip mix for about two minute
- Add the coriander.
- Add about a cup of warm water with salt and sugar.
- Cover till the meat is done.
I enjoyed my meat and tunip with some flat bread. You can choose your own way of enjoying this and let me know.