Turnip Carrot Experiment

After a boring 3 days eating Carrot soup and Sai Bhaji, my wife pointed out that perhaps I should cook in smaller quantities. Obvious in hindsight!

In any case, to get over the boredom, I decided to experiment a bit with turnips and carrots. Here’s what the final result looks like:

2012-01-20 Misc 002 (640x427)


  • 4 large carrots, julienned (interesting recipe to try out there too!)
  • 1 medium onion, chopped
  • 3 medium turnips, chopped into small cubes
  • 50 grams coconut, grated
  • 1 small green chili, chopped
  • 2 tbsp. vegetable oil/ghee
  • 1 tsp. turmeric
  • 1 tsp. cumin
  • 1 tsp. mustard seeds
  • 2 tsps. garlic ginger paste (to taste)
  • salt (to taste)


  1. In a medium sized pan, heat the oil on medium flame
  2. Add chili, cumin, mustard seeds, turmeric and fry for a minute
  3. Add onions and ginger paste. Fry until onions are translucent and tender, stirring often
  4. Add in the vegetables and mix them in vigorously to ensure that they’re coated in the mixture. Cover the pan and lower the heat a bit
  5. Every minute or so, stir the contents of the pan to ensure that the veggies don’t char
  6. When the turnips go a bit soft and appear to melt, add salt and coconut (it’ll taste better if it’s not cooked overmuch) and mix them in well. Cook for another minute or so and you’re done.

Voila, you’ve now got a low calorie healthy meal. Enjoy it with bread or chapatti or just as it is.

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