Turnip and carrot stir fry:
I made this stir fry with 2 veggies-turnip and carrot. Turnips are a great source of antioxidants and dietary fiber. They are also immune boosting due to its vitamin C content. Carrots, apart from being great for the eyes, due to its high beta carotene, is also rich in some essential vitamins and minerals .
I made this curry to go with the rasam that I made for lunch.
Do try out this stir fry to reap in the benefits of such potent veggies.
Without further ado, let us move on to the recipe.
Ingredients:
Turnip- 1 medium size, skin peeled and cubed
Carrots- 1/2 cup finely chopped
Chilli powder- 2 tsps
Salt- to taste
Oil- 2 tsps.
Spices for seasoning:
Mustard seeds- 1 tsp
Preparation:
Cook the chopped turnip and carrot pieces for 2 whistles.Once cooked, keep aside.
Heat oil in a kadai. Add the mustard seeds. Once it splutters, add the chilli powder. Reduce the flame to medium and fry the chilli powder in the oil for a couple of seconds. This will ensure better absorption of the chilli flavor in the curry. Add the cooked vegetables immediately, followed by the needed salt. Stir well until everything gets blended together.
Once done, transfer to a serving bowl.
This is a dry curry variety that would go along with rotis as well.
Enjoy with rice or rotis.
Notes:
1. A handful of shelled peas can be added for an extra fiber boost.
2. Take care not to fry the chilli powder in oil for too long, as this would cause it to change color, and impart a slightly burnt flavor to the curry.
3. Cook the vegetables in the cooker with little water. Do not drain the water, as the nutrients from the vegetables get leached into the water, when cooked at high temperatures.
I made this stir fry with 2 veggies-turnip and carrot. Turnips are a great source of antioxidants and dietary fiber. They are also immune boosting due to its vitamin C content. Carrots, apart from being great for the eyes, due to its high beta carotene, is also rich in some essential vitamins and minerals .
I made this curry to go with the rasam that I made for lunch.
Do try out this stir fry to reap in the benefits of such potent veggies.
Without further ado, let us move on to the recipe.
Ingredients:
Turnip- 1 medium size, skin peeled and cubed
Carrots- 1/2 cup finely chopped
Chilli powder- 2 tsps
Salt- to taste
Oil- 2 tsps.
Spices for seasoning:
Mustard seeds- 1 tsp
Preparation:
Cook the chopped turnip and carrot pieces for 2 whistles.Once cooked, keep aside.
Heat oil in a kadai. Add the mustard seeds. Once it splutters, add the chilli powder. Reduce the flame to medium and fry the chilli powder in the oil for a couple of seconds. This will ensure better absorption of the chilli flavor in the curry. Add the cooked vegetables immediately, followed by the needed salt. Stir well until everything gets blended together.
Once done, transfer to a serving bowl.
This is a dry curry variety that would go along with rotis as well.
Enjoy with rice or rotis.
Notes:
1. A handful of shelled peas can be added for an extra fiber boost.
2. Take care not to fry the chilli powder in oil for too long, as this would cause it to change color, and impart a slightly burnt flavor to the curry.
3. Cook the vegetables in the cooker with little water. Do not drain the water, as the nutrients from the vegetables get leached into the water, when cooked at high temperatures.
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