Ayurvedic jerusalem artichokes with onion in coconut oil

• 1 kg Jerusalem artichokes
• 2 onions
• 3 tbsp coconut-olive-red palm oil

• 1 tsp turmeric
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• Pepper and salt

Preparation of ayurvedic jerusalem artichokes

1. Peel the Jerusalem artichokes and cut into thin slices.
2. Steam them until cooked in a steamer.
3. Peel the onions and chop finely.
4. Heat the coconut oil in a pan and fry the onion and cumin seeds.
5. Add the Jerusalem artichokes and a little water.
6. Cook gently with the fennel seeds, turmeric and a little salt and pepper.