Apr

21

How Green is our Gonglu?

April 21, 2008 |

This Punjabi recipe for Sag Gonglu (Greens with Turnips) came to our inbox from our friend and fellow blogger Musical. She knows we love turnips.

Gonglu = turnip in Punjabi (shalgam in Hindi, gogji in Kashmiri). Gonglu = good

This is Musy. She is thoughtful, smart, generous and funny. This is her pet scorpion. She croons old Hindi songs to it when she thinks it’s bored. And because she’s a scientist, she chops zucchini in ’semi-lunar shapes’. She’s our kinda gal.

This is not her exact recipe. We just kept tossing things in the pan as we went along. We used spinach, but any greens like fenugreek, purslane, turnip greens, beet greens, kale, etc. will work.

GONGLU-fied SPINACH (Sag Gonglu)

Grate about 2 tightly packed cups turnips and set aside.

Blanch 5 to 6 loosely packed cups of greens in hot water for 30 seconds, squeeze dry, chop and set aside.

Heat
1 tbsp oil

and add
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp fenugreek seeds
1 broken dry red chilli

When the mustard seeds pop, add

the grated turnips
1 tsp grated ginger
2 chopped green chillies
salt and
1/4 tsp turmeric powder

Stir for 2 minutes, add the greens.

Let it simmer for 3 to 4 minutes.

Add 1 tsp grated jaggery or sugar if you like.

Take off the heat add

2 tsps lime juice
3 tbsp chopped cilantro

Mix and serve with rotis or in a toasted sandwich.

Yum Yum Yum.

Lakshmi of Taste of Mysore has another blog called Cooking Station showcasing the recipes of a group of gals from Singapore. Right now, they have an event featuring Punjabi cuisine. Lakshmi doesn’t mind having some noisy IBCAs (India-Born Confused Americans) in her midst from time to time. Gonglu-fied Spinach goes to @ Cooking Station for that event.

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19 Comments so far

  1. musical on April 21, 2008 12:14 pm

    I knew you guys would make it look and taste even better :) Yummy! i have gonglus in the fridge, this time they get tried with fenugreek seeds, spinach and touch of sweetness :) And thank God, you didn’t link to “mooli ke peeche kya hai” ;).

  2. Rachna on April 21, 2008 12:43 pm

    oooh i dont like shalgam, but the pic makes me wanna try this…..

  3. Kaykat on April 21, 2008 1:26 pm

    Woooo … ooo …. (do I sound like Snowy from Tintin?) I’m a sick puppy and I’m hungry and I want to be gonglu-fied right now.

    *sigh*

  4. Sandeepa on April 21, 2008 2:13 pm

    so what was your cut ?

    musy re-did the ‘mooli ke peeche’ jig - special screening for us.

  5. White On Rice Couple on April 21, 2008 3:32 pm

    IBCA’s…that’s funny. I guess that would make me a VBCA (Vietnamee Born Confused American)!
    I love spinach and your addition of mustard seeds! There’s some great flavor going on in this dish!

  6. Uma on April 21, 2008 5:41 pm

    looks lovely. nice green color.

  7. Lakshmi on April 21, 2008 6:53 pm

    Thanks Jai and Bee for participating. Loved this simply simple dish so much! Will buy turnips to try them :) and yes, I do not mind any IBCA’s entry nor VBCA’s coz me is IBCS (India born confused Singaporean??)LOL….

  8. nags on April 21, 2008 11:04 pm

    a lovely green :)

  9. jnirmala on April 21, 2008 11:32 pm

    Looks inviting. I have a long pending post on the turnips. this is a reminder to post it soon !

  10. Anita on April 21, 2008 11:58 pm

    How come everything is available year round in the US? I won’t get turnips till next year now. :-( But gavar season is here, yay!

    i don’t mind if we never get gavar here.

  11. sunita on April 22, 2008 1:40 am

    Gonglu - fied indeed :-))…love the dish…and isn’t musi a sweetheart :-)

  12. sushma on April 22, 2008 3:12 am

    This is a new recipe for me thanks for sharing

  13. Anonymous on April 22, 2008 4:02 am

    gonglu….errr…really ? i didnt believe you guys when you called ’something’ gonglu…;-) ..thought to myself, that it must be one of those posts…ishtew types…but google God says there is indeed a gonglu veggie…sounds quite ‘chweety cutie’…

    afterthought : Save my soul..;-)

  14. sra on April 22, 2008 4:22 am

    IBCA - LOL!

    I remember Musy’s Gonglu post - so this one’s for her: GONGLU! (You wanted us to say it, remember?)

  15. Cynthia on April 22, 2008 5:55 am

    I’ve never had turnips before… we don’t get them here.

  16. Jyothsna on April 22, 2008 8:19 am

    I’m learning Punjabi words from you guys….. I saw the pic n thought it was some cabbage+methi stir fry!

  17. Meera on April 22, 2008 8:49 am

    Wonderful recipe! Thanks for sharing.
    IBCA - loved that phrase!!:-D

  18. Zlamushka on April 23, 2008 12:37 pm

    Hey what a simple recipe. I like the idea to grate the turnips. This shoould work with Sunroot (Jerusalem artichoke(, parsnips or carrots equally well, eh?

    yes. actually parsnips is a great idea. - b.

  19. Tempting! Fabulous Links to Fantastic Food « A Life (Time) of Cooking on June 10, 2008 3:23 pm

    […] again. They have the most wonderful looking Sag Gonglu (Greens with Turnips). Madhuran’s Eggless Cooking has a Beet Greens […]

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