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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
asafoetida powder	1/4	teaspoon		-	-	-	-
turnip	2		quartered sliced	34.16	7.8446	1.0979999999999999	0.122
turnip leaf	4		chopped	-	-	-	-
onion	1/2		minced	32.0	7.472	0.88	0.08
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
salt	1/2	teaspoon		-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
coconut	1	tablespoon	shredded	17.7	0.7615	0.1665	1.6745

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.