Aloo Methi is quite a popular dish made at home and also served in many North Indian restaurants. So how about substituting potatoes with turnip? Besides, greens are full of iron and helps in eliminating any inflammation in the body. So it is advisable to include it in our daily diet.
So here is a simple, easy and a quick side dish of fenugreek leaves cooked with turnip. This is my version and I cooked it in mustard oil with a tempering of panch phoron. A very nice combo that goes well with plain steamed rice or chapatis.
- 2 turnips / shalgam, cut lengthwise
- 1-2 bunches methi / fenugreek leaves, washed, drained and cut
- 2 tbsp. mustard oil
- 1 tsp. panch phoron
- 1/4 tsp. asafoetida
- 2 green chilies, slit
- salt to taste
- 1/2 tsp. turmeric powder
Heat oil in a pan and temper with panch phoron. Saute for a few seconds and add the asafoetida, followed by the turnip. Stir fry for 4-5 minutes on a medium flame.
Add the greens, green chilies, salt and turmeric powder. Mix everything well and continue to saute till done. Switch off the flame and serve as a side dish with plain steamed rice or chapatis.