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Suggest a better descriptionHeat the oil in a heavy-based saucepan with a tight-fitting lid. When the oil is hot, remove the pan from the heat and add the cumin, garlic, chillies, fenugreek seeds and curry leaves. Allow to cool for 2-3 minutes. Peel and halve the turnips, then cut them into very fine slices. Season these slices with a pinch of turmeric and the salt, then add the turnips to the spices. Cook, covered for 5-10 minutes, making sure that the vegetables do not stick to the bottom of the pan. Keep the pan covered and leave over a very low heat for a few minutes. No water is needed to tenderise the turnips. Serve hot. Source: The Best of Indian Cookery-Z. Shareef Posted to EAT-L Digest 29 Dec 96 From: "Imran C."
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 4 | ||
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Calories: 138 | ||
Calories from Fat: 96 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 66.2mg | 2 % | |
Potassium 303.8mg | 8 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 7.8g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 138
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