This serves 2 as a main course and 4 people as a side dish

Ingredients

• 1 large bunch of turnip greens
• 1/4 cup of water
• 2 onions, chopped
• 4 cloves of garlic, chopped
• 3 tablespoons of fresh grated coconut
• 2 dried red chilies
• 1/2 teaspoon of mustard seeds
• 1/2 teaspoon of cumin seeds
• 1/3 cup of raw peanuts, dry toasted and coarsely chopped
• 1/3 teaspoon of split black gram
• 1/2 teaspoon of asafoetida
• 1/2 teaspoon of turmeric powder
• Salt to taste
• 1 tablespoon of oil

Method

Remove the stems from the turnip greens. Finely chop the greens. Mix with 1/4 cup of water. Heat the oil in a pan and add the mustard, dry red chilies, cumin seeds and split black gram. Add the asafoetida and the chopped onions and garlic. Saute until they turn translucent. Add the chopped greens with salt and turmeric and cook over a medium flame for 4-5 minutes. The leaves should wilt by this time. Add the grated coconut and coarsely chopped peanuts. Serve!