Panch Phoran Shalgam (Indian Turnip Recipe)
Serves 4 to 6
4 cups turnips, peeled and cubed
1 cup onion, chopped
4 teaspoons vegetable or canola oil
4 to 8 teaspoons coarsely ground Panch Phoran (see note below)
2 teaspoons turmeric powder
salt, black pepper, or chili flakes, to taste
1 In a medium pan over medium heat, add vegetable or canola oil. When the oil is hot, add Paanch phoran. Start with 4 teaspoons and add more later, to taste.
2. Mix for a half a minute and then add chopped onion. Cook for 2 to 3 minutes or until onion is translucent. Add teaspoon turmeric powder and mix.
3. Add turnips, salt, pepper, and chili flakes. Mix well and cook covered on low heat for 10 to 12 minute, or until tender (depends on the size of the cubes). Serve hot as a side.
Panch Phoran is typically made up of a mix of fenugreek seed, Nigella seed, cumin, radhuni, and fennel seed. Celery seed or mustard seed can be used as a substitute for radhuni. The mix can be made at home or purchased at an Indian grocery store.