I'm looking forward to getting my mint garden started this spring, so that I will always have lots of mint on hand for this recipe. Mint is a very hardy plant and will grow very well in the shade, but be careful - it is practically invasive the way it spreads! I'm starting the mint in a planter bed so that it can't escape and take over.
Mustard oil is available in most Asian grocery stores. Don't try the recipe without it... it just won't be the same. However, in a pinch we've sauteed mustard greens in ghee before adding the other ingredients.
The turnips and tomatoes must be peeled for proper texture in this recipe. The turnips we peel with a knife, but the tomatoes we place in gently boiling water for exactly 1 minute, then remove. Hold under cold water (to protect your hands) and break the tomato skin. It will probably come off in one piece.
Ingredients
2 lbs. Turnips (without leaves)
2 - 4 TBSP mustard oil
12 oz fresh tomatoes, peeled and coarsely chopped
1 inch cube of ginger, minced or grated
1 Tbsp ground coriander
1/2 tsp turmeric
1/4 - 1/2 tsp cayenne pepper
Water - about 2 TBSP (in sauce gets too thick)
One bunch very finely chopped cilantro
One bunch (or two if they are very small) very finely chopped mint
3/4 - 1 tsp Salt
Preparations
Peel the turnips and dice them (1/2" cubes). Steam the turnips for 30 minutes or until tender. While they are steaming, prepare the other ingredients.
Put the oil in a fairly wide pan and set over medium-high heat. When hot, put in tomatoes. Stir and fry for about 2 minutes. Add the ginger, ground coriander, turmeric, and cayenne. Stir and fry another 2 minutes or until the sauce is thick and paste-like. Add the water and bring back up to heat. Add the cooked turnips, cilantro, mint, and salt. If the turnips need longer to cook to be completely tender, then cover and cook until done. The sauce should be fairly thick. Serve hot.