© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Zohair Faridi
A rare recipe handed down by generations in my family. You usually eat it with the everyday food, goes well with rice. My sister thinks its the best after a week, when the mustard seeds start to come out....
2 kg turnips
1 tablespoon ground mustard seeds
3 tablespoons garlic, chopped or paste
3 tablespoons ginger, chopped or paste
1 ½ tablespoon dry red chiles, coarsely chopped
1 tablespoon salt
Peel and slice the turnips and boil them until tender (Not too tender).
Mustard Seeds, garlic, ginger , red chillies and salt, mix them and make a thick paste and dip each slice in it and put them in a glass jar.
Put the jar in the sun or in a warm place for three days
On the third day pour two liter lukewarm water in the jar and keep it in a warm place for two more days.