Turnip and Turnip Greens Bhaji/Sabji 3
Shalgam aur Shalgam Pattae ki Sabji 3
Kiran Devi Gupta
Note from Mamta: This amazingly simple but delicious recipe comes from my late mother in-law. It was given to me by her eldest daughter in-law Sunita, who lives in Delhi. In UK, turnips are available with leaves in ethnic shops only. Supermarkets tend to get rid of all the delicious leaves from most vegetables! This is the only reason I try to grow a few in my garden every year. It is best cooked in a pressure cooker, but you can cook it without if you dont have one. Serves 4
2-4 fresh turnips, along with fresh turnip green
1 to 1 1/2 tbsp. mustard oil
1 tsp. fenugreek or methi seeds
1/2 tsp. turmeric
1/2 tsp. ginger powder. This dish specifies ginger powder, as opposed to fresh ginger. However, if unavailable, use finely grated fresh ginger root.
Chilli powder or flakes to taste
Wash, peel and cut turnips into small pieces
Cut off any tough stalks from leaves. Tear (not cut) leaves roughly.
Heat oil in a pressure cooker or wok/karahi.
Add methi seed (and ginger, if using fresh ginger).
Add turnip, turnip leaves, spices and salt. Stir on high heat for a couple of minutes.
Close pressure cooker lid and cook for 4-5 minutes under pressure. When cooking in a pan, cook covered on medium heat until tender. If there is a lot of liquid left over (fresh turnips and leaves may release a lot of water), raise heat and let the water evaporate.