1 cup yogurt, plain
1 teaspoon salt
2 pounds turnips, peeled, and cut into 1.5” chunks
3 tablespoons oil
½ teaspoon cumin seeds
2 large shallots, peeled and thinly sliced
8 oz can of tomatoes in their juice
1/8 – ¼ teaspoon ground cayenne pepper

Pierce turnip chunks with fork & marinate in yogurt for 8 hours, in fridge.  Drain, reserving yogurt.  Stir-fry turnips over high heat in oil until browned, about 5 min.  Remove turnips and reduce heat to medium.  Stir-fry cumin seeds and shallots for 2 min.  Add tomatoes, cayenne, turnips and reserved yogurt.  Bring to boil, cover and simmer, stirring occasionally for 10 min.  Uncover, lower heat to keep from sticking and boil all the yogurt-tomato mixture away forming a sauce.