Turnips and Tomatoes with Yogurt
1 1/2 cups plain yogurt
6 medium turnips, trimmed, peeled, cut into 1/2 inch cubes
3 tbsp. peanut or canola oil
2 shallots, peeled and thinly sliced
1/2 tsp. cumin seeds
2 tomatoes, peeled, cored, chopped
1/4 tsp. cayenne
Put yogurt and 1 tsp. salt into a
large bowl and mix together with
a wooden spoon until smooth. Add turnips and stir until well coated.
Cover with plastic wrap and put in refrigerator overnight.
Drain turnips and yogurt in a strainer set over a larger bowl. Stir
until most of the yogurt has drained out. Transfer turnips to
another bowl. Reserve the bowls of yogurt and turnips.
Heat oil in a large skillet over medium heat. Add shallots and cook,
stirring frequently, until softened, about 2 minutes. Add cumin seeds
and turnips and cook, stirring frequently, 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 the tip of a knife and sauce has thickened, about
10 minutes. Season to taste with salt.