Turnips with Garlic and Black Cumin

I've been meaning to make this recipe for a while to help take care of the last of the CSA turnips. This is a simple recipe that would be great as a vegetarian main, but does require a bit of simmering time. The flavour of black cumin is a bit different than regular cumin (less sweaty old man tasting), so I'm not sure how well a substitute would work, but you're welcome to try. The sauce is thin, so be sure to pair it with some rice.

Turnips with Garlic and Black Cumin (from 660 Curries)


Ingredients
1 tsp black cumin seeds
6 garlic cloves, finely chopped
3 dried red Thai or cayenne chiles, stems removed
2 tbsp canola oil
680g turnips, peeled and cut into 2" cubes
1 1/2 tsp coarse salt
1/4 tsp ground turmeric
1/4 cup firmly packed mint leaves, finely chopped
1/4 cup finely chopped fresh cilantro

1. Combine cumin seeds, garlic, and chiles in a mortar and pound into a pulpy, gritty paste.
2. Heat oil in large skillet over medium high heat. Add paste and stir-fry until garlic browns and chiles are pungent, 1 - 2 minutes.
3. Stir in turnips, reduce heat to medium, and cover skillet. Cook, stirring occasionally, until turnips brown, 5 - 8 minutes.
4. Pour in 1 cup water, salt, and turmeric. Scrape skillet to deglaze. Once liquid boils, reduce heat to medium-low, cover, and simmer, stirring occasionally until turnips are tender-crisp, 20 - 25 minutes.
5. Fold in mint and cilantro and simmer, uncovered, for 5 - 8 minutes. Serve.