Gujarati Turnips & Greens
15m prep 20m cook 35m ready
A dry Gujarati-style dish featuring turnips and kale, seasoned with cumin, asafoetida, and chili. It pairs well with curries that have gravy.
Ingredients
- 2 tbsp vegetable oil
- 2 tsp cumin seeds
- 1 tsp asafoetida/hing
- 3 clove garlic finely sliced
- 1 red chilli sliced (deseeded if you like it less hot)
- 1 tbsp tomato purée/paste
- 10 7/12 oz turnips peeled and roughly diced
- 3/7 cups water
- 1 1/2 tsp salt
- 1 tsp sugar
- 1 1/16 oz kale stalks removed and leaves torn
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 243 mg
- Iron: 3.71 mg
- Magnesium: 46.6 mg
- Phosphorus: 196 mg
- Potassium: 633 mg
- Zinc: 1.55 mg
Let's Cook
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Step 1.
Heat the vegetable oil in a wide lidded pan over medium heat. When hot, add the cumin seeds and cook until they turn dark brown, about 30–60 seconds. Then add the asafoetida and let it sizzle until fragrant, about 10 seconds. Add the sliced garlic and sliced red chilli (deseeded if you prefer less heat) and cook for 2–3 minutes, stirring occasionally, until they start to soften.
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Step 2.
Add the tomato purée, diced turnips, water, salt, and sugar to the pan. Stir to combine, then cover with the lid. Cook for 8–10 minutes, or until the turnips are tender but still have a slight bite. Check occasionally and add a splash more water if the pan looks dry.
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Step 3.
While the turnips are cooking, remove the stalks from the kale and tear the leaves into bite-sized pieces. After the turnips are done, add the kale to the pan and stir. Cover again and cook for 3–4 minutes, or until the kale is wilted. If the dish looks dry, add a splash more water.
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Step 4.
Taste the dish and adjust seasoning with additional salt or sugar if needed. Serve hot as an accompaniment to curries with gravy.
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