TURNIP CURRY
Regi Dean's Recipes 08/22/99
Side dish
Pranati Sen Gupta
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Cilantro, chopped	2 1/2 tb
Cumin, ground	1 1/4 ts
Fennel seeds	1 pn
Oil	5 tb
Red chile, crushed	1/4 ts
Salt	2 ts
Turmeric	1/2 ts
Turnip, sliced into 1" strip	2 lb
Water	1 c
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 4 Servings
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"