I have heard and read that turnip greens are used and devoured in Kashmir. But I don't remember eating turnip greens in Mumbai. After coming to US, I missed my mom's paalebhaji/leafy greens. So I started looking for the greens at the American supermarkets. The only familiar greens were probably spinach & mustard greens at that time. But slowly & surely, I started using all of the unfamiliar American Leafy greens like collard greens, turnip greens, kale, swiss chard, dandelions. and now all of them have become staples in my kitchen. Today I am sharing, turnip greens chi bhaji - just the way my mom makes any paalebhaji in Mumbai.
1 packet frozen turnip greens with chopped turnips
salt to taste
2 tsp oil
4 garlic cloves, chopped
1 medium onion, chopped
2-3 green chilies, slit
1 tbsp. freshly scraped coconut
1. Heat oil in a saucepan.
2. Add garlic, onion and chilies.
3. Saute till soft.
4. Add turnip greens without thawing.
5. Cover and let it cook.
6. Add salt to taste and coconut.
1. You can add a pinch of sugar if you like.
2. You can add turmeric powder if you prefer.