Mamta's Kitchen

Turnip and Turnip Greens Bhaji/Sabji 1, Mamta's

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

Recipe pictures changed January 2020


  • 500 gm. or 4-6 turnips and turnip greens

  • 1 -2 chopped tomatoes (optional

  • 1/2 inch piece of ginger

  • A couple of cloves of garlic

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

  2. Clean and chop leaves and tender stalks into 2-4 inch pieces

  3. Peel an finely chop/grate ginger and garlic.

  4. Heat oil in a pan, add cumin seeds and a pinch of asafoetida powder and let the seeds splutter. Add whole spices 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 should also be added here. I don’t very often add tomatoes.

  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. 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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