| • | Dry roast all the seeds, almonds and coconut in a frying cooking pan and grind to a fine paste. Add to the yoghourt with ground spices and set up aside.
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| • | Heat oil, add chopped up onions and fry until light brown.
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| • | Wash the turnip and cut down into pieces.
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| • | Add the turnips to the cooking pan and fry until light brown.
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| • | Add yoghourt mixture and fry for about 5 min.
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| • | Add 1/4 cup water, cover and cook all over very slowly burn until turnips turn tender, and a thick gravy has formed.
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| • | Add table salt to taste.
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| • | Turnip Curry is ready.
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