Turnips and Greens ( Gogji/shalgam and Hakh)

Winter vegetables are so full of flavor regardless of how you make them. If you live in and area close to and organic farmers market that has vegetables then you are in luck. Local organic markets now have home delivery which makes life much easier.

Turnips are used in dishes all over the world. This particular dish has it’s flavors from the Kashmir region although I never has turnips with greens made this way there.

Regardless, this is a perfect dish on a cold winter day served with rice or quinoa.

For the green (Hakh)I used Chinese Broccoli leaves which seems the closest to the original to me. Otherwise use Kohlrabi greens. The leaves should have think stems which gives you an idea to buy the right one.

Here is what you need

Turnips ( 3 large)

Chinese Broccoli leaves or kohlrabi leaves ( 2 bunches)

1 tomato

2 green chilies

Garlic cloves – 5

1 small onion

spices: cumin seeds, asafetida, turmeric, coriander powder, ground fennel, ground ginger powder, cayenne, salt and black cumin seeds

Peel the turnips, cut into quarters and sprinkle with sea salt and put aside for about 20 mins. Rinse off and the turnips are ready to be cooked.

Clean and wash 2 bunches of greens and remove the stems.

Please 4-5 cloves of garlic and chop 1 round plump tomato.

In a pan use a tablespoon of mustard oil and heat until sizzling. Add garlic, 2 green chillies, 1 chopped small onion and 1 tsp of cumin seeds. Fry for about 30 secs and add a pinch of hing ( asafetida). This is an optional spice.

Add the turnip pieces and fry for about 3 mins or so, add tomatoes, 1/2 tsp cayenne ( or less),1 heaping tsp of turmeric, 1 tsp of ground coriander, 1/2 tsp of ground fennel, 1 tsp of ground ginger and salt to taste.

Fry the spices for a couple of mins and then add the greens. Add a cup of water. I use a pressure cooker to cook everything at this point for about 4-5 whistle. If using a regular pot , let it cook on medium heat until the turnips are tender.