Turnip Kurma

Fell in love with Turnip since the first time I made it a few weeks ago. It's purple skin and white interior thats hard to cut, but crisp n juicy to bite into makes for some melodrama in your mouth!
I made a Kurma with it as a side for Rice and Rotis. S and I loved how the combination tasted, so I decided to put it down here.

Here's the recipe (and a picture, ofcourse!)

Serves 3
Turnip - 3 diced
Tomatoes - 2, diced fine
Onion (Medium) - Chopped roughly
Grated Coconut / Coconut powder - 1/2 cup
Cumin + Black Pepper Corns + Fennel - ground to a fine powder
Kashmiri Chilli powder - 1/2 tbsp
Turmeric - 1/2 tbsp
Green Chillies Slit lengthwise - 2
Garlic Pods 2 - chopped
Cilantro - to garnish
Oil 3 tbsp
Water - 1 cup

• Heat oil in a pan, and add in the garlic and green chillies
• Once the aroma rises, add the onions and saute till golden brown. Now add in the tomatoes and let them sweat for a bit until it forms a coarse paste
• Add in the chopped turnip and cover with a lid for a minute or 2 to let it sweat. 
• Add the salt, chilli powder, turmeric and spice and mix well. Close with a lid and cook until tender.
• Now add a cup of water and let the gravy thicken. 
• Once it's thickened, simmer the flame and add the coconut powder and stir. 
• Garnish with Cilantro and serve with roti or rice.