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.
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.
Turnips and Greens
- 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.