Wilpussan Chahkee (Curried Turnips)

Ingredients

• two pounds of small turnips
• sufficient water to cover
• a teaspoonful of salt
• four ounces of ghee
• two teaspoonfuls of Garam Massalla
• a pounded red chilli
• a pinch of saffron

Method

1. 1

   Put in a pot the turnips cut in pieces; add sufficient water to cover, also a teaspoonful of salt.

2. 2

   Boil till quite tender, drain, and return to the pot, along with ghee, Garam Massalla, pounded red chilli, a pinch of saffron, and more salt if necessary.

3. 3

   Stew for another twenty minutes, giving an occasional stir, so that all the spices are well mixed and the turnip in a soft mass.

4. 4

   Eat with lentils, rice, ghee, new unleavened bread, chutnies, etc.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 113. The excerpt below is the record exactly as published.

Wilpussan Chahkee. (Curried Turnips.) Young turnips are the nearest approach to Wilpussan that can be got in this country. Put in a pot two pounds of small turnips cut in pieces ; add sufficient water to cover, also a teaspoonful of salt. Boil till quite tender, drain, and return to the pot, along with four ounces of ghee, two teaspoonfuls of Garam Massalla, a pounded red chilli, a pinch of saffron

Cook this with the app: pantry check, scaling, and the assistant.