Separate the muddis (tuber) and the leaves of the karammuddi, peel and dice the muddi and roughly chop the leaves. Pressure cook for 2 whistles in about 1 cup of water and 1 tsp salt.
In a heavy bottomed pan, smoke out the mustard oil. Add in the green chillies, ginger, garlic, cumin seeds, coriander seeds, saunf and turmeric. Mix together.
Next, add in the pressure-cooked karamuddi, and the water it was cooked in, to the pan. Stir to mix.
Add in the juice of one lime, cover and let the karamuddi sabji cook on a low heat for 7 minutes.
Serve hot. Goes well with steamed rice!
Key Ingredients: turnip, mustard oil, green chillies, ginger, garlic, cumin seeds, coriander seeds, fennel, black pepper, turmeric, lemon juice, salt