Turnip and Turnip Greens Bhaji 1, Mamta's (Dry Curry)

Shalgam aur Patte ki Sookhi Sabji 1

Mamta Gupta

Turnip makes delicious vegetable bhaji. If you don't like turnips normally, you will still love them cooked in this way. When in season, fresh leaves can also be chopped and added, but you can make this dish without the greens too. For other variations, try adding chopped tomatoes, chopped garlic, chopped green chillies. You can add whole spices like bay levaes and brown cardamoms along with cumin seeds at step 4. Serves 3-4


  • 500 gm. or 4-6 turnips. If turnips have fresh green leaves, they should also be added to the dish

  • 1/2 inch piece of ginger

  • 1 tbs. cooking oil

  • 1 tsp. cumin seeds

  • 1 small pinch of asafoetida

  • 1/2 tsp. turmeric powder

  • 1/4 tsp. chilli powder

  • 1 tsp. of coriander powder

  • Salt to taste

  • 1/2 tsp. Garam Masala

  • 1 tbs. of chopped coriander leaves (optional)


  1. Peel and chop turnips into 1-2 cm, small pieces.

  2. If you have fresh leaves, Clean and chop them and tender stalks into 2-4 inch pieces

  3. Peel an finely chop/grate ginger.

  4. Heat oil in a pan, add cumin seeds and a pinch of asafoetida powder and let the seeds splutter. Add whole sopices here, if used.

  5. Add ginger/garlic and stir fry for a minute. Do not let it burn.

  6. Add turnips and stir well. Leaves and tomatoes ahould also be added here.

  7. Add turmeric, coriander powder, chilli powder and salt.

  8. Stir well, to coat all pieces with spices.

  9. Turn heat down to minimum, cover and cook, stirring from time to time. No water is required, if turnips are fresh. However, if the vegetable begins to catch, sprinkle a tablespoon or two, as necessary.

  10. Stir in garam masala.

  11. Add half the coriander leaves and mix, garnish with remaining half before serving.

  12. Serve with hot Parathas or as part of an Indian meal.


  • At step 4, you can use Panch Pooran, instead of cumin seeds alone.

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