December 26, 2009

Spring Chicks and Turnip Babies

baby turnip

Before you think I’ve fallen off my lifelong (21 year old) vegetarian wagon, please allow me to explain that this recipe contains neither spring chicks, nor babies. It does in fact contain spring onions, chickpea flour and baby turnips, so it’s all good. This quick and simple recipe is a great everyday Gujarati favourite in our house and can be made with pretty much any veggies you can think of. I like to use radishes, mooli, bell peppers, cabbage, cauliflower, fenugreek and if I’m feeling tough enough, whole chillies. I love that the veggies still retain their natural, sweet flavours among the bursts of spice provided by the chickpea flour masala. I hope you enjoy this recipe as much as I do! Stay tuned for the asafoetida showcase.

baby turnip and spring onion curry

Baby Turnip and Spring Onion Curry made the Foodbuzz Top 9 on 28th December 2009
(Serves 4)


Around 15 baby turnips, washed, trimmed and sliced into 1cm pieces
4 spring onions (scallions), washed, trimmed and sliced
1 large tomato, chopped finely
1 cup water
½ tsp dehydrated kasoori methi (dried fenugreek leaves) – optional
Juice of half a lemon

For the chickpea flour masala (where all of the flavour is packed!)

1 cup chickpea flour (besan)
2 tsp chilli powder
1 ½ tsp turmeric
1 tsp cumin seed powder
1 tsp coriander seed powder
¼ tsp baking powder
2 tbsp sunflower oil
Salt to taste

For the tempering (vaghar)

¼ cup sunflower oil
1 tsp mustard seeds
1 tsp cumin seeds
¼ tsp asafoetida


1. Mix together the ingredients for the chickpea flour masala until it resembles fine breadcrumbs and the oil is evenly incorporated. This is where most of the flavour is going to be so season it well.

2. Heat ¼ cup of oil in a large non-stick pan and add the mustard seeds. Once they have popped add the cumin seeds, asafoetida and tomatoes.

3. Once the tomatoes have become soft add the turnips, and water. Cook for five minutes then add the chopped spring onions and the chickpea flour masala mixture. Mix thoroughly and cook for a further two minutes.

4. At this point I seem to be getting a little impatient and decide to transfer the mixture to a microwavable dish and cover. Microwave for around five to six minutes (or until cooked thoroughly). Beep, beep. Remove from the microwave.

5. Add the lemon juice and stir thoroughly. Grind the kasoori methi between your palms and sprinkle over the top of the curry.

6. Serve with hot chapattis and lots of love!

Did you make this?

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16 responses to “Spring Chicks and Turnip Babies”

  1. Kathy Gori says:

    ok, this goes on the menu next week!

  2. Cool Lassi(e) says:

    Looks very inviting. Turnips are not a favorite of mine but I am tempted looking at it.

  3. Ushnish Ghosh says:

    Dear Sanjana
    Thank you so much for the recipe. I was looking for a Besan based Gujarati Vege recipe. I am very happy to note that you have used appropriate quantity of oil ( not those 1/2 tsp type, apparently to make it health-food:-).
    You have put Kasouri methi optional, I am going to spare it for this dish as it will mask the great aroma of the seasoning and the vegetables !!
    Enjoy the last Sunday of the year!!!

  4. AshKuku says:

    Really looks delightful…. but I hate turnips….

    Happy Celebrations!!!!


  5. Divina Pe says:

    Nice title for a dish. I was deceived by that spring chicks. 😀 There's defintely lots of flavor on this dish. Merry Christmas. 😀

  6. Tina says:

    Nice comb dear….Looks perfect.

  7. Tasty Trix says:

    This looks fantastic! I'm with Kathy – this is going on my list for sure!

  8. Oraphan says:

    Wow! This curry looks and sounds absolutely healthy and delicious! I have a big smile on my face while reading this post, you have such a great sense of humour:)

    p.s. Thank you for letting me know that you'll participate in my giveaway, can't wait to see what you'll come up with!

  9. Sanjana says:

    ***Happy almost new year everyone!***

    Kathy- I know you looooove turnips and radishes etc- you have so many good ways to cook them on your blog! Let me know how it goes!

    Cool Lassi(e)- I hope this recipe changed your mind!

    Ushnish- I'm so glad you like this- I definetly think it needs at least the amount of oil used here because it really helps the besan cook out. I added the kasoori methi just for my pa who is diabetic. It is supposed to be very good at regulating blood sugar. However it is totally optional and I'm sure the recipe will taste just as good without it. I hope you enjoy cooking it!

    Ash- What a shame! Haha, the turnips taste so much better when cooked with besan- I hope you will soon be converted to liking these poor little veggies that lots of people seem to dislike (something I never knew!)

    Divina- Aww thank you! Hope you are well, happy new year!

    Tina- Thanks for your comment! 🙂 Have a wonderful new year!

    Tasty Trix- Thank youu! I'm so glad you like them… It seems as if everyone's hatin' on my turnips haha, I never knew they were so unpopular!

    Oraphan- Thank you, I hope you enjoy it! 😀 I hope to think of an innovcative and delicious recipe for your giveaway!

  10. Lea Ann says:

    This looked so interesting I just had to take a closer look. Have got to trh this one!

  11. Dolly says:

    Thats a great recipe. I was looking for turnip recipes and now You made it so much easy for me. Congratulations on making it to the foodbuzz top 9. You really deserve it. Beautiful Clicks and ur Spring Chicks and Turnip babies look yummy.

  12. My Experiments with Food says:

    Hi Sanjana,
    Congratulations on making it to the FB Top 9!
    Such a lovely click!
    Though I think I will skip the asafoetida – have ever been a great fan of hing and I usually give it a miss.

  13. Pari says:

    Congrats for the foodbuzz… Nice combo, and I agree completely with you while cooking with Besan you need to add appropriate oil else it turns very dry. New way for me to try with turnips.

  14. Sanjana says:

    Lea Ann- I hope you enjoy it!

    Dolly- Thank you so much!

    My Experiments with Food- Thank you! Hing is always optional 🙂 I hope you enjoy it- minus the hing!

    Pari- Thanks! Yeah I find it becomes very powdery without – Hope you enjoy the recipe!

  15. cmiranda says:

    Looks very delicious.I've never had turnips before but this looks like a good recipe to start out with.

  16. Magic of Spice says:

    This really sounds good

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