This recipe is really intriguing, using yogurt marinated turnips, combined with some tomato. Looking forward to giving this one a try.
1 1/2 cups plain Yogurt
Salt
6 medium Turnips, trimmed, peeled and cut into 1/2” cubes
3 TB good cooking Oil
2 Shallots, peeled and thinly sliced (or use 1/2 onion from the share0
1/2 tsp Cumin Seeds
2 Tomatoes, peeled, cored and chopped
1/4 tsp Cayenne
Put yogurt and 1 tsp salt into a large glass or ceramic bowl and mix together with a wooden spoon until smooth. Add turnips and stir until well coated. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight. Drain turnips and yogurt in a stranger set over a medium bowl, gently stirring until most of the yogurt has drained into the bowl below. Transfer turnips to another medium bowl. Set turnips and yogurt aside separately. Heat oil in a large nonstick skillet over medium-high heat. Add shallots (or onion) and cook, stirring frequently with a wooden spoon, until softened, 1-2 minutes. Add cumin seeds and turnips and cook, stirring often, until shallots and turnips begin to brown, about 10 minutes. Add tomatoes, reserved yogurt and cayenne and cook, stirring occasionally, until turnips are soft when pierced with knife and sauce has thickened, about 10 minutes more. Season to taste with salt.