Turnip Greens with Potatoes

-
I was sitting down and wondering what to come up with for dinner when my younger one suggested I make some potatoes with green leaves. I usually make aloo palak or aloo methi which my daughters love. Today, I did not have both of them......so, I decided to use the turnip leaves ( I am probably doing this turnip potato combo the second time). I always have these frozen greens like collard, mustard and turnip in my freezer all the time. These come in handy when you decide to make a simple dal and want to include some vegetables. You just throw in a few handfuls of these greens into the dal and you have a very simple and nutritious side dish. My daughters enjoyed their meal with some phulkas and a cup of yogurt.



2 big potatoes (about 1/2 a kg) cut into big cubes
1 cup chopped frozen turnip greens thawed
1/2 cup chopped onion
1 full teaspoon of chopped garlic
2 teaspoons of chopped ginger
1 green chilli chopped finely
salt to taste
1 tbsp oil
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric

Heat up the oil and splutter the cumin seeds. Follow it with onions, ginger, garlic and green chillies and saute it till the onion turns transparent. Add the potatoes along with salt and turmeric. Stir this on little above medium heat for about five minutes. Cover and cook on low heat until the potatoes are soft yet firm. Now add the turnip leaves. Check for salt and add more if needed. Cover it again and cook for some more time until the potatoes become little more softer. At any of the stages while covering and cooking you can sprinke some water if necessary.

Hope you enjoy as well:-)

Comments

  1. Anjana SuriMarch 22, 2011 at 7:50 PM

    Nice and easy dish Krithika, share some more quick ones from your creation.
    Normally I used pre boiled potatoes and let the fresh greens remain a little crunchy and also add a few drops of lemon juice.
    Thanks for sharing
    Anjana

    ReplyDelete

Post a Comment

Popular posts from this blog

Steel cut Oats Upma

-
Image
1 cup steel cut oats 1/2 of an onion chopped fine 1 medium carrot 1/3 cup each of frozen beans and frozen peas 1-2 green chilies chopped small piece of ginger grated 1/2 tsp mustard seeds 1 tsp urad dal few curry leaves Heat up a spoon of oil or ghee and roast the oats till it changes color and you begin to get a nice aroma.  Keep it aside. Heat up a table spoon of oil and splutter the mustard seeds followed by urad dal.  Add the chilies and ginger and stir for 1/2 a minute.  Follow it with onions and saute it on high for a minute. Add the beans and add the carrot and peas after a minute.  Add salt just enough for the vegetables and cook covered on low to medium heat for 3 minutes.  In the meanwhile heat up about 2 cups of water and add it to the vegetables. Once it begins to bubble, add the oats and the needed salt and let it come to a nice boil.  Cover the pan with a lid and cook the oats on low heat.  It took about 20 minutes for ...
Read more

Cabbage, Potato and Capsicum curry

-
Image
This is one of my favorite ways to eat cabbages with rotis.  The addition of bell peppers give a nice flavor to it, the green one being the best. 12 oz cabbage chopped 2 medium size potatoes chopped 1 orange capsicum chopped 1 small onion chopped(optional) 2 garlic cloves ginger piece 1-2 green chili 1/2 tsp each of cumin and dhaniya powder 1/4 tsp chili powder salt to taste 1/2 tsp garam masala Take a table spoon of oil and splutter 1/2 tsp of cumin seeds.  Add the onions and saute for about 2 minutes and add the ginger, green chili and garlic all finely chopped.  Saute further for a minute and add the potatoes.  Saute these for about 2-3 minutes before adding the cabbage and the orange peppers.  Add salt, dhaniya jeera powders and the chili powder and stir together well.  Lower the heat and cook the vegetables covered until soft.  Add the garam masala in the end and stir everything well. Enjoy these with some nice hot chapathis!!...
Read more

Flax Seeds Watermelon Dosa and Moong dal Sambar

-
Image
As mentioned in my earlier post,  I successfully tried the watermelon dosa with some left over batter I had.  To make it even more nutritious, I added some milled flax seeds which I always keep in stock in my pantry.  I have added these to the dosa batter in the past and my kids have not realized that they were eating them. I got so overjoyed with my attempt that I soaked a small batch of rice over the weekend to make some more crispy dosas.   But this time, I decided to make these dosas using brown rice.  Below I have given the recipe for this as well and the recipe for the quick sambar that I made to go along with the dosas. 2 cups fermented idli batter 1 cup cubed watermelon rind 1 tablespoon  milled flax seeds Grind the watermelon rind into a puree and mix  this and the flax seeds with the batter and make dosas with this batter.  Very tasty and nutritious!! We enjoyed these Dosas with the Moong dal Sambar given below  ...
Read more