Total Calories: 350
1. Prepare the ginger-garlic paste. Then heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the turnips and cook, stirring, until lightly golden, 3 to 5 minutes.
2. Add the ginger-garlic paste, green chili peppers, salt, and sugar, cover the pan, and cook over medium-low heat until the turnips are crisp-tender, 5 to 7 minutes. Mix in the lemon juice and cilantro, transfer to a serving dish, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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