how to cook turnips Archives | https://sindhirasoi.com/tag/how-to-cook-turnips/ Wed, 07 Jan 2026 16:17:22 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://sindhirasoi.com/wp-content/uploads/2021/03/cropped-logo_new-32x32.png how to cook turnips Archives | https://sindhirasoi.com/tag/how-to-cook-turnips/ 32 32 Green Garlic Galore: 10 Delicious Sindhi Style Recipes to Try https://sindhirasoi.com/2026/01/green-garlic-galore-10-delicious-sindhi-style-recipes-to-try/ https://sindhirasoi.com/2026/01/green-garlic-galore-10-delicious-sindhi-style-recipes-to-try/#respond Wed, 07 Jan 2026 16:00:54 +0000 https://sindhirasoi.com/?p=14332 Mumbaikars often romanticise Mumbai’s monsoon, but the winters here are just adorable – not for misty, foggy weather  like in the mountains in the East or  chilly temperatures in North India, but for the vibrant array of fresh fruits and veggies in the markets. The Markets around are adorned with the Strawberries from nearby hills, Grapes from Nashik, Guavas from Sholapur, Oranges from Nagpur, the leafy  greens like fenugreek, spinach (local and from Narayangaon), Root veggies like Kand, Radish, Red carrots, Sweet potatoes, Cruciferous veggies and plump Green Peas and not to forget the Winter gems: Bathua, Hara chana saag, Sarson ka saag and Spring Garlic, truly a treat for food lovers! Winter Favourties: The diversity of produce inspires delicious recipes and warm dishes, making Mumbai winters remarkable. While Bogi Ji Bhaji, Mulyache Varan, Gaajar  Halwa, Sarson Ka Saag , Gobi Ke Parathe,  Undhiyu, Umbadiyu, Ponk, Bathua Saag, Matar Ka Nimona, Gongura, Dappalam, Karaisutir Kochuri, Haldi Ki Subzi, and Amla Pickles/Murraba rule the kitchens and hearts of foodies in Mumbai, Sindhi community celebrates winter produce in the most delicious way by making simple yet nutritious curries and pickles using seasonal vegetables! Turnips are turned into hearty mash as well as tangy pickle. Carrots are used in pulav, mixed vegetables, pickle, etc., not to forget the mighty Gajrun Jo Seero. Peas enrich the flavors of pulav, potato toasters, samosas, and potato curries, among others. Fenugreek, cauliflower, and radish are also often on the winter special menus in Sindhi kitchens, along with some rare gems like Suhanjhde Ja Gulah (Moringa Flowers), Pali (Hara Chana Saag), and D’adhri And though I adore all of the above seasonal specials, the one ingredient that makes my winters exceptional is  the  Green Garlic or Spring Garlic (Kind of crazy to call it Spring Garlic when it is available in winters in Mumbai). The tender immature garlic, harvested before it forms a proper bulb is heart and soul of many traditional dishes in Maharashtra as well as in Gujarat. Sindhi cuisine boasts of many seasonal dishes bursting with mild garlicky, sweetish, slightly pungent flavours of green garlic known as Saee (Green) Thoom (Garlic) in Sindhi. Highlighting some of the Sindhi Winter specials featuring Green  garlic while drooling at the thought of cooking and relishing my winter favourites. 10 delicious Sindhi recipes featuring green garlic! 1) Thoom Ja Vada:  Fried Patty made from pounded Green garlic Just pound some green garlic, chillies, coriander leaves and add basic spices for flavour, besan for binding and shape the dough in a round tikki, deep fry and relish one of the most intriguing winter delight! Click Here for detailed recipe of Thoom Ja Vada along with recipe video 2) Chithyal Gogroon : Mashed Turnips’ curry flavored with fresh green garlic Chopped turnips cooked with caramelized onions, tomatoes, green garlic and regular spices, gently mashed to make the slightly sweetish and a little pungent curry. Click Here for detailed recipe of Chithyal Gogroon Turnips cooked across the years 🙂 3) Gobi Patata : Cauliflower and Potatoes cooked in pounded mix of fresh green garlic, coriander leaves, chillies and a little of fenugreek leaves, in an Iron Kadai Blanch, drain and deep fry florets of one medium sized cauliflower. Cut 2 medium sized potatoes in wedges and fry till soft. Make sure to add some salt to cauliflower and potatoes while frying. Remove excess oil from kadai leaving behind 2 tsp oil and add pounded mix of a handful of chopped fresh green garlic , handful of coriander leaves, 2-3 chillies, ginger and saute for 2-3 minutes. Add 2 tomatoes, chopped, salt as per taste, 1/4 tsp of turmeric and cook covered on low flame till tomatoes are mushy. Add fried Gobi and alu , 1 heaped tbsp of coriander powder and a hint of garam masala powder and mix everything. Sprinkle some water over the subzi and cook cover till the oil separates. 4) Gajrun Jo Saandhano : Red carrots stuffed with mix of pickled in Mustard oil, fresh green garlic and pickling spices Click here for the detailed recipe! 5) Gogrun Ji Khatain: Turnips pickled in Sindhi style Kanji water, a zero oil, winter special pickle flavored with green garlic! Get the detailed recipe, here! 6) Juar Jo Dhodho : Patted Jowar Roti (Bhakri style) flavored with onions, green garlic and chillies. Check the recipe of Millet Roti, here! 7) Seyal Phulka : Leftover rotis’ ‘Pasta’ cooked in a pounded mix of fresh green garlic, coriander leaves, ginger and chillies in tomato sauce. You can find one recipe of Seyal Phulka without green garlic here! Here is the recipe  to make Seyal Phulka using spring garlic ! Pound half cup of chopped green garlic, handful of coriander leaves, 2-3 green chillies and  ginger in a mortar pestle. Heat 2 tbsp oil in a kadai, saute the pounded mix till well cooked (3-4 minutes), add 2 small tomatoes, chopped, salt, turmeric powder and cook till tomatoes are mushy. Add 1 tbsp coriander powder and cook further for 2 minutes. Add 1 and half glass of water and bring it to a boil. Tear 3 leftover rotis into bite sized pieces and add to the bubbling mix. Lower the flame after a minute and cook till excess of water evaporates. Garnish with fresh coriander leaves and lemon juice and enjoy with roasted Papad.   8) Beeh Ji Tikki : Boiled Lotus stem stuffed with a pounded mix of green garlic and coriander leaves along with basic spices, dipped in Besan batter and deep fried. Click Here for the recipe of Beeh Ji Tikki 9) Saaee Thoom Ain Methi Pulao: Fenugreek and Spring garlic Pulao with assorted vegetables like Potato, Apple Gourds, Peas, carrots etc. You can find the recipe of Thoom Methi Pulao here. Just use 4-5 tender stalks of Green garlic instead of Garlic mentioned in the recipe   10) Mooli Paratha: Grated Radish flavoured with Green Garlic and basic spices stuffed in a Paratha Grate 2 Radishes. Add salt and leave aside for 10 minutes. Squeeze well to remove excess water, adjust salt, add turmeric, chilli powder. Pound 2 green chillies, 2-3 stalks of green garlic (green as well as white part), little of coriander leaves and add to the stuffing mixture. You can add pounded Annardana, Jeera powder, Amchoor etc. Mix everything and use this mixture to stuff the Parathas. Roll each paratha and cook on medium flame till crisp. Slather some white butter and enjoy with Dahi or Raita.   Did this post stimulate your appetite? Do you have other ideas to use Green Garlic ? Do let me know in the comment section! BTW which one of the above mentioned dishes, is your most favourite?

The post Green Garlic Galore: 10 Delicious Sindhi Style Recipes to Try appeared first on .

]]> https://sindhirasoi.com/2026/01/green-garlic-galore-10-delicious-sindhi-style-recipes-to-try/feed/ 0 My Favorite Turnips and a Request https://sindhirasoi.com/2010/09/my-favorite-turnips-and-a-request/ https://sindhirasoi.com/2010/09/my-favorite-turnips-and-a-request/#comments Tue, 21 Sep 2010 15:35:51 +0000 http://sindhirasoi.com/?p=6247 First a request…Have you ever followed a recipe from this site? Do you cook the Sindhi Style food, after reading the recipe from this blog? If yes, would you like to cook again , any recipe from this blog, click it (No, we are not seeking professional pictures, you can even click with your Cellphone) and mail it to Ria . Check the details at Ria’s blog. where she wants you all to cook the Sindhi food, following the recipes from Sindhirasoi.People who do not have any website of their own, can simply Email, the picture of food cooked, along with the name and link of recipe. For example, if you have cooked Kadhi chaawal following the recipe from this blog, then along with the picture clicked by you, write “Kadhi Chaawal” and provide the link (http://sindhirasoi.com/2008/02/10/sindhi-kadhi/) in the email and send it to airmathew AT gmail DOT com Kindly Do participate….if you have any queries just contact me using contact form Update: This event is closed now! Many thanks to those who participated!   Now Coming to the recipe of the day…. Talking about my favorite food always make me happy 🙂 Turnips….well, strangely, I love turnips a lot…along with bitter gourds, bottle gourds, Apple gourds and did I mention turnips??? Lol….I just can’t resist buying these vegetables and generally cook these the way my mom used to, without feeling the need to try out other ways to cook with the above mentioned vegetables. So generally (or for surely) turnips at our home are just made in two ways…..either the turnip pickle or Chithyal Gogroon (Mashed Turnips ). I love this traditional home style cooked turnip curry flavored with fresh green garlic. This gets cooked in a jiffy and tastes best with  Khichdi/ Patri Khichdi, Juar Jo dhodho  etc. Recipe Video of “How to make Sindhi style Turnips (Shalgam/Gogrun) ki Subzi”: Recipe for Chithyal Gogroon or Mashed Turnips:   Print Chithyal Gogroon|Mashed Turnip curry Prep time:  15 mins Cook time:  25 mins Total time:  40 mins Serves: 3 Mashed Turnips curry, a famous Sindhi style of cooking turnips to make a healthy and delicious Subzi ! Ingredients Turnips around 500 gms Onion 2 Tomatoes 2 Green chillies 2 or more as per your taste Ginger half inch piece. Salt Turmeric powder ¼ tsp Coriander powder 1 tbsp Chopped Fresh Garlic (Sayi Thoom in Sindhi) 2-3 tbsp Oil 1-2 tbsp Coriander leaves to garnish Method Rinse well, peel and chop turnips roughly. Peel and chop onions and fresh garlic. In case you do not have fresh garlic, just use crushed cloves of regular (dry) garlic (around 5 cloves) . Now in a pressure cooker, take 1-2 tbsp of oil and saute onions till light brown. Do not let onions turn too dark. Add chopped tomatoes,crushed ginger, green chillies, salt and stir well. Add chopped turnips, fresh garlic (or dried one, which ever is available), coriander powder and turmeric powder and give it a good mix. Saute it for some time, till the mixture starts sticking at the base of cooker, sprinkle some drops of water and Bhuno again, for 3-4 minutes. Add about half a cup of water and mix well. Close the lid of pressure cooker and wait till pressure of cooker is released for 2-3 times (2-3 whistles). Let it cook for couple of minutes on lowest heat Later, check the consistency of the dish, as it is supposed to be semi dry (Check the picture).Put it back on the flame if there is still any water remaining. Just mash it lightly with a back of spoon till a mushy mix is obtained. You can sprinkle some garam masala powder, but I like the taste, just without any such spice. Garnish with coriander leaves and serve. This is generally eaten with Jowar (sorghum) Doda (Unleavened flat bread or jolada roti or Bhakri ) along with Lassi or chaach (buttermilk) Or else with soft Khichdi; rice cooked with handful of Dal like unhulled split moong dal or urad dal,with some salt and turmeric powder.Enjoy! 3.5.3251

The post My Favorite Turnips and a Request appeared first on .

]]> https://sindhirasoi.com/2010/09/my-favorite-turnips-and-a-request/feed/ 4