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Turnip Shaak (dry)

Prep Time:

15 minutes

Cook Time:

25 minutes




- 4-5 Turnips, chopped into small chuncks or thin slices

- 1 tbsp crushed or grated ginger

- 2-3 green chillies, chopped (adjust based on your spice tolerance)

- 1 tsp Cumin seeds

- 1 stem or 7-8 curry leaves (limbdo)

- 1/4 tsp ground black pepper

- sea salt or rock salt

- 2 tsp oil for frying


  1. In a pan, add the oil and allow to heat up, test with a few of the cumin seeds - if they begin to sizzle, you're good to go.

  2. Add the cumin seeds and limbdo leaves, carefully as the oil could splatter.

  3. Add the chopped up turnips and stir. leave these for 5 minutes or so.

  4. Add the ginger, chillies, pepper and salt to taste and stir.

  5. The turnips will take around 15 minutes to cook through, depending on how thin you've chopped them. Give them a poke and turn off the heat when ready.

  6. Serve alone as a side dish, with rotli or enjoy in a wrap.

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