Serves: 4
Total Calories: 85

2 to 3 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon ajwain seeds
1 small sweet onion, such as Vidalia or Maui, finely chopped
1 tablespoon peeled minced fresh ginger
1 cup , finely chopped turnips, greens (or any other greens)
1/4 cup finely chopped fresh curry leaves
1 fresh green chili pepper, such as serrano, minced with seeds
1 large tomato, finely chopped
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
20 to 25 , baby turnips, (about 1 pound) stems and roots trimmed
1 cup water
1/4 cup finely chopped fresh cilantro, including soft stems
1/4 teaspoon Garam Masala

1. Heat the oil in a large nonstick pan over medium-high heat and add the cumin and ajwain seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, over medium heat until browned, about 7 minutes.

2. Add the ginger, turnip greens, curry leaves, and green chili pepper, and stir about 1 minute. Then add the tomato and cook until all the juices evaporate, about 5 minutes. Add the coriander, turmeric, and salt, then add the turnips and cook, stirring, another 5 minutes.

3. Add the water, cover the pan, increase the heat to high, and bring to a boil. Reduce the heat to medium and simmer until the turnips are fork-tender and the sauce is medium-thick, 10 to 15 minutes. Transfer to a serving dish, mix in the cilantro, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 85
Calories from Fat: 60

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Curried Baby White Turnips with Turnip Greens
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Curried Fresh Peas or Corn and Potatoes
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Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
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Lotus Root Balls in Classic Curry Sauce
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Minty Pot-Roasted Potato Curry
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Onion Wedges in Curry Sauce
Peach Halves in Savory Ginger-Peach Sauce
Pot-Roasted Fried Whole Potatoes in Yogurt Curry
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Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
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Spicy Lentil Nugget Curry with Potatoes
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