Turnip with Coconut

Ingredients

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

Equipment

• frying pan

Directions

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.
2. 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.
3. Mix the coconut into the mixture just before serving.