Turnip and Turnip Greens Bhaji/Sabji 2, Sharda's
Shalgam aur Patte ki Sookhi Sabji 2
This is a delicious curry from Bengal/Bihar region of India. Turnip greens are often thrown away by farmers and hardly ever make to the shops, which is such a waste. It is quite difficult to buy turnips with their green still here in UK, except at Asian shops, in January-February time each year. Cooked together with the turnips, greens make a delicious addition to the dish. This dish can be made with turnips alone, without leaves. You can make the same dish with Kohlrabi (Ganth Gobhi or Band Gobhi or even beetroot). Serves 6-8.
750 gm. turnips with their greens attached
1 medium onion, approx. 150 gm.
2 cloves garlic (optional)
1/2 inch piece of root ginger
1 tbsp. poppy seeds or ‘post or ’khus-khus’
1 tbsp. sesame seeds or 'til'
1 tbsp. coriander powder or dhania
3 tbsp. oil
1 tsp. cumin or mustard seeds
1 dry red chilli, broken up (more if you like it hot)
1 level tsp. turmeric powder
3-4 tbsp. thick yoghurt (you can add 2, average sized, chopped tomatoes instead)
1/2 tsp. chilli powder or to taste
Salt to taste
Cut off the green leaves and stalks from the turnips and chop both finely. Wash and keep aside. Discard water.
Peel and chop turnips into bite size pieces.
Peel onion, ginger and garlic and chop finely.
Grind poppy and sesame seeds together to a paste, with a little water.
Heat oil in a pan. Add cumin or mustard seeds. When the seeds begin to splutter, add broken red chilli and stir for 10 seconds.
Add onion, ginger, garlic and stir fry until oil separate from the mass and onions look golden brown.
Add ground sesame & poppy seed paste, coriander and chilli powders and turmeric. Stir fry until oil separates again.
Add 1 tablespoon yoghurt and stir-fry until oil separates again. Add another tablespoon yoghurt and stir-fry until oil separates. Add the last tablespoon of yoghurt and stir-fry until oil separates again (if using tomatoes instead of yoghurt, add all at once).
Add turnip pieces and leaves, stir-fry for a couple of minutes.
Add salt and mix. Cook covered on low heat, until tender. With fresh turnips, this takes only 10-15 minutes.
Taste and adjust salt and chillies.