Ingredients

• 2 tablespoons vegetable oil
• 0.5 teaspoons mustard seed
• 0.25 teaspoons asafoetida powder
• 2 turnips , quartered and sliced thinly
• 4 freshs turnip leaves , chopped
• ½ onion , minced
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 0.5 teaspoons salt
• 2 tablespoons water
• 1 tablespoon shredded coconut

Instructions

1. 1 Heat the oil in a skillet over high heat; cook the mustard seeds in the hot oil until the seeds no longer are crackling. Stir the asafoetida powder into the mustard seeds; add the turnips, turnip leaves, and onion to the skillet. Season the mixture with the paprika, turmeric, and salt. Pour the water over the mixture, place a cover on the skillet, reduce heat to medium, and cook until the turnip is cooked yet remains crunchy, 5 to 7 minutes. Return heat to high to cook off any excess water. Mix the coconut into the mixture just before serving.

Nutrition per serving