Roti-sabzi, Pulao, even cutlets. All of this can get boring on a day to day basis. Maybe I won't tire of pasta that quickly. I haven't tested myself in that area. Not that I plan to in the near future. I had to use up my winter bounty and decided to make this stir fry. I had not cooked with turnips before. I'd only eaten turnips in this pickle.
I made a simple stir fry that we had with some cooked cornmeal. The combination was very nice and our lunch plate was colourful. I didn't get a chance to take a photo of my lunch plate. (That would be too much, wouldn't it? Even if everyone at work knows I'm a food blogger!)
2 Zucchinis, cut into 2" sticks
2 Turnips, peeled and sliced
2 carrots, peeled and cut into 2" sticks
2 Onions, quartered
2 Tomatoes, quartered
1 tsp Chilli Flakes
1 tsp Basil
1 tsp Parsley
1 tsp Oregano
1 tsp Garlic, chopped
Salt and Pepper to taste
1 tbsp Olive Oil
Heat the oil in a pan. Add the onions and the garlic. Add the chilli flakes, basil, parsley and oregano and fry for a minute. Add the tomatoes, zucchini, turnips and the carrots. Add the salt and pepper. Cover and cook till the vegetables are done. Serve hot with rice or cooked corn/wheat meal.
I'm sending this to Divya as she hosts this month's edition of Think Spice... Think Pepper.