Recipe submitted by Joe Tucker of Tucker Farm in Porterville for the 1989 Visalia Farmers Market Harvest Cookbook.


2 tablespoons olive oil

2 medium potatoes, diced

2 large turnips, diced

1 onion, sliced

1 cauliflower, divided into flowerets

1/4 teaspoon mustard seed

1/4 teaspoon cumin

1/4 teaspoon ginger powder

1/2 teaspoon black pepper

Garlic, to taste

Chili pepper, to taste

Pinch of cilantro, chopped

Pinch of tumeric

How to Make:

Heat olive oil in skillet. When hot, add mustard and cumin. Close lid. When warmed, add potatoes, turnips, ginger, tumeric, chili, garlic and salt to taste. Fry for 2 minutes. Add cauliflower and fry all together for about 5 minutes, medium heat. Cover and cook until done. Do not add water unless you must.

When vegetables are tender, remove from pan and serve in a casserole dish. Sprinkle with pepper and chopped cilantro.