Romy Gill'S Spicy Turnips

1. 1

   Heat a saute pan over medium heat, add butter or ghee and the sliced garlic and cook until light brown, be careful not to burn it.

2. 2

   Add the turnips and the green chillies cook for 2 minutes. Add nigella seeds, pomegranate seeds, turmeric, salt, and lemon juice, and mix well.

3. 3

   Add the cilantro and water and cook, stirring occasionally, for 5 to 6 minutes, until tender but with some crisp bite to them. Because small turnips don't take long to cook, it's not necessary to cover the pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.