- 250g turnips
- 200g peas
- 2 green chillies (pepper) chopped
- ¼ teaspoon haldi (turmeric) powder (optional)
- 1 teaspoon mustard seeds
- A pinch of Hing (asafetida)
- 1 teaspoon of jaggery or sugar
- 1 tablespoon roasted peanut crushed to granules
- 1 tablespoon oil
- Salt to taste
It’s a simple turnip vegetable preparation low in fat as well as heat (spicy) and goes well with chapattis (flat bread similar to tortillas/ parathas). Turnip is not a very common vegetable and only few know how to make it really well. This special way of grating and preparing the turnip/navalcole/ gaddo gives it a palatable flavour and will easily make you add it in your menu as a regular feature. The addition of crushed peanuts enhances the flavor and makes it rich.
- Cut the turnips into 2 halves horizontally.
- These halves are to be grated like coconuts (i.e. only the interior pulp is to be grated, the outer skin is disposed).
- In case you cannot grate it with a coconut grater (circular), you can use a regular flat grater.
- Squeeze off the water that is released.
- Heat the oil in a kadai (pan). Add hing, mustard seeds and wait till it splutters/ crackle, then add the chopped green chillies & haldi. Add the grated turnips and peas.
- Fry/ Saute well on a low flame(the vegetables cook in its own juice.
- Now add salt, jaggery and crushed roasted peanut .
- Garnish with coriander sprigs.