Romy Gill'S Spicy Turnips

• 3 teaspoons butter or ghee
• 6 cloves garlic, thinly sliced
• 250 grams small white turnips, washed and sliced with a mandoline
• 2 green chiles, chopped
• 1 teaspoon nigella seeds
• 1 teaspoon dried pomegranate seeds (anardana)
• 1 teaspoon ground turmeric
• Salt, to taste
• 2 teaspoons lemon juice
• 3 teaspoons freshly chopped chilantro
• 10 milliliters (2 teaspoons) water

1. Heat a saute pan over medium heat, add butter or ghee and the sliced garlic and cook until light brown, be careful not to burn it.
2. Add the turnips and the green chillies cook for 2 minutes. Add nigella seeds, pomegranate seeds, turmeric, salt, and lemon juice, and mix well.
3. Add the cilantro and water and cook, stirring occasionally, for 5 to 6 minutes, until tender but with some crisp bite to them. Because small turnips don't take long to cook, it's not necessary to cover the pan.

butter, garlic, white turnips, green chiles, nigella seeds, pomegranate seeds, ground turmeric, salt, lemon juice, chilantro, milliliters

Taken from food52.com/recipes/70408-romy-gill-s-spicy-turnips (may not work)