Turnip Stir-Fry in Yogurt Sauce
A perfect accompaniment for Pulao / Roti / Naan
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Poriyal Varieties (South Indian Curries)
Cuisine: Indian
Servings: 4 people
Author: Sowmya Venkatachalam
- 2 big Turnip Peeled & Cubed
- 2 big Potato Peeled & Cubed
- 0.5 cup Curd (Plain Yogurt)
- 1 tbsp Gram Flour (Besan / Chickpea Flour)
- 1 thinly Onion Sliced
- 1 tsp Coriander Powder
- 0.5 tsp Cumin Powder
- 0.5 tsp Garam Masala
- 0.5 tsp Red Chili Powder
- 0.5 tsp Turmeric Powder
- Salt To taste
- 4 tbsp Ghee (Clarified butter)
- Coriander Leaves For Garnishing
For Tempering
- 2 tbsp Ghee (Clarified butter)
- 1 tsp Cumin Seeds
- 1 tsp Ginger Chopped
- 2 slit Green Chilli
Cook Veggies in Yogurt Sauce
Now add the cooked veggies and curd-besan mixture and mix well. Add necessary salt along with 1/2 cup of water and cover and cook the veggies in very low flame for 20 mins
Mix the veggies gently in between to make sure they are not getting burnt. Once the cooked veggies absorb all the masala, garnish with coriander leaves and switch off the flame