Turnip With Coconut

• 2 tablespoons vegetable oil
• 1/2 teaspoon mustard seed
• 1/4 teaspoon asafoetida powder
• 2 turnips, quartered and sliced thinly
• 4 fresh turnip leaves, chopped
• 1/2 onion, minced
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1/2 teaspoon salt
• 2 tablespoons water
• 1 tablespoon shredded coconut

1. Heat the oil in a skillet over high heat; cook the mustard seeds in the hot oil until the seeds no longer are crackling. Stir the asafoetida powder into the mustard seeds; add the turnips, turnip leaves, and onion to the skillet. Season the mixture with the paprika, turmeric, and salt. Pour the water over the mixture, place a cover on the skillet, reduce heat to medium, and cook until the turnip is cooked yet remains crunchy, 5 to 7 minutes. Return heat to high to cook off any excess water. Mix the coconut into the mixture just before serving.

vegetable oil, asafoetida powder, turnip leaves, onion, paprika, turmeric, salt, water, coconut

Taken from www.allrecipes.com/recipe/216707/turnip-with-coconut/ (may not work)