Healthy, Quick, VegetarianServes 5-6
Ingredients:
3 large turnips, cubed
2 tbsp vegetable oil
1/2 cup diced onion
2 cloves garlic, minced finely
2 chopped jalepeno peppers (optional*)
3 tbsp whole cumin seeds
1 cup fresh or frozen green peas
1/2 cup chopped fresh cilantro
Directions:
1. Boil the turnips in enough water to cover them by two inches. This might take 15 to 20 minutes over medium high heat. Drain and set aside.
2. In a large skillet set over medium heat, add the oil. To the hot oil, add diced onion, minced garlic, pepper, and cumin seeds. Saute for about ten to fifteen minutes, uncovered. You really want the onions to slightly caramelize and soften, and the cumin seeds to roasted at the same time. This is the only way to get that intense cumin flavor and aroma.
3. Add the boiled turnips, stir well, cover and cook for a further 10 minutes stirring a couple times. Add the peas, cover and cook for four to five more minutes until the peas have heated through. Serve sprinkled with chopped, fresh cilantro.