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Food Kashmir

Spicy Turnips and Greens

Trying to make it feel like winter by cooking winter vegetables 🙂 It’s 70 degree outside in the dead of winter and all my flowers and plants outside are totally confused.DSC_1865

The turnip leaves are flourishing in my garden which made this dish a delight to make. My mom would make turnips when it was snowing outside in Kashmir and we would eat it with white rice and yoghurt.

This was lunch today served with brown rice and organic goat’s milk yoghurt. The spices bring together this dish beautifully.

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Turnips and Greens

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

  • Turnips ( 3 large)
  • Turnip Green ( 1 bunch)
  • 1 tomato
  • 2 green chilies
  • Garlic cloves – 5
  • 1 small onion
  • 1 tsp Cumin Seeds
  • 1 pinch asafetida
  • 1 tsp turmeric
  • 1tsp ground ginger powder
  • 1/2 tsp Cayenne powder
  • 1tsp fennel powder
  • 1 tsp coriander powder
  • 1/2 tsp black cumin seeds
  • 1 tablespoon clarified butter
  • Salt to taste

Putting it together

  • 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 chilies, 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 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 whistles. If using a regular pot , let it cook on medium heat until the turnips are tender.
  • Add black cumin seed during the last minute of cooking.

Serve hot with rice and enjoy.

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Taking this to Fietsa Friday and Real Food Fridays

By Zeba@Food For The Soul

My life was nourished and nurtured in the beautiful vale of Kashmir painted with mountains, lakes, running streams and meadows that know no end. Now in another beautiful part of the world in the US, I cook for the love of good healthy food…that feeds the soul. I recreate recipes that shaped my history and culture. For the love of discovering life and all things that speak to you and urge you on to evolve, touches your soul and make your journey through life a fulfilling experience.

22 replies on “Spicy Turnips and Greens”

Delicious! I know how you feel – it’s far too warm for the season here in the UK, too. I love the idea of spicing up the turnips the way you do, it makes for such an interesting combination of flavours!
Wishing you all the best for 2016!
Ginger x

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Wonderful dish you’ve got here. I have always loved turnips . . . . all root vegetables are very agreeable to me but I especially love the flavor of turnip. It’s such a good and economical idea to use the greens as well.

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Sounds like a healthy hearty meal especially over the rice. The weather sure is weird this year being so warm but now we finally last night got some colder weather. My cabbage that we store for winter started rot & I am sure it is because of the unusual warm weather. Thanks for sharing on Real Food Fridays. Have a healthy happy blessed New Years!

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Thanks Marla…it finally got colder today. I can tell you that my bulbs I planted for spring started to sprout up in this warm weather :). Sorry about the cabbage, my gourd I was storing for seeds also started to rot. It was a pleasure to share and you have a safe new year!

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