White Turnip Tarka Salad
1 pound white turnips, peeled, trimmed, and coarsely grated (about 3 cups)
¼ cup white vinegar
1 serrano or jalapeño, sliced very thinly crosswise
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon sugar
2 tablespoons neutral oil
¾ teaspoon brown or black mustard seeds
¾ teaspoon cumin seeds
½ teaspoon nigella seeds or black sesame seeds
Prepare the salad: Place the turnips in a large nonreactive bowl.
In a small bowl, whisk together the vinegar, green chili, salt, pepper, and sugar and let sit for 5 minutes to mellow the chili. Pour over the turnips and toss until thoroughly combined.
Make the tarka: Assemble your measured ingredients by the stove. In a small skillet, heat the oil over medium-high heat. When the oil is shimmering, add the mustard seeds and allow them to pop for a few seconds, occasionally swirling the pan. Next add the cumin and nigella seeds and swirl the pan a few times while they sizzle, about 10 seconds. Pour the mixture over the turnips and stir well. Serve immediately.