Total Calories: 135
1. 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 ginger, reduce the heat to medium-low, and cook, stirring, until golden, about 5 minutes.
2. Add the tomato, cayenne pepper, turmeric, and salt, and cook until all the juices evaporate, about 3 minutes. Mix in the yogurt, stirring constantly to prevent it from curdling.
3. Add the water and bring to a boil over high heat, then reduce' the heat to medium, cover the pan, and cook until the turnips are very soft, about 10 minutes. Mix in the sugar, transfer to a serving dish, sprinkle the garam masala on top, and serve hot.
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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