Hakurei Turnip Paliya

April 1, 2016

Hakurei Turnip Paliya

Kumi Rao, Ruchikala

Tender Japanese salad turnips cooked with popped mustard seeds, curry leaves and dried coconut with a touch of agave

2 tablespoons cooking oil (vegetable, sunflower or coconut)

1 ½ teaspoon black mustard seeds

2 strands curry leaves, chopped

¼ teaspoon asafoetida

2 Thai chilies, minced (or to taste)

3 tablespoons grated unsweetened coconut

1 bunch of Hakurei salad turnips (turnips diced, leaves chopped)

1 teaspoon of salt (or to taste)

2 teaspoons to 1 tablespoon agave or honey

In a 12” skillet on medium high heat add cooking oil and mustard seeds. Have a Lid nearby and heat the pan until the mustard seeds start to pop, wait for about 20 seconds or so until the mustard seeds stop popping. Add curry leaves, asafoetida, thai chiles, sauté for 30 seconds. Add dried coconut, sauté for about a minute, or until the coconut just starts to turn very lightly brown. Add diced turnips, along with 1 teaspoon of salt. Sauté for about 3-4 minutes, on high heat. Stirring every 40 seconds or so. Add greens, allow then to wilt for about 1 minute. Add the agave or honey. Stir and serve.

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