Turnip Bhaaji

Ingredients:

Turnip roots - washed, peeled and cut into 1"x 1/2" cubes - about 1 cup
Turnip leaves - washed and chopped into smaller pieces - about 2 cups
Red dried chilies - 4-5 broken into 1" pieces
Hing/ Asafoetida powder - 1/4 tsp
salt to taste
pinch of sugar

For oil tempering - peanut oil, black mustard seeds, hing powder (or cut garlic), turmeric powder.

Recipe:

Prepare oil tempering with peanut oil and add dried chilies.  Add turnip roots and stir well.  Add salt and sugar.  Add 4-5 Tb water and cover and let it cook on steam for 4-5 minutes.  Add chopped turnip leaves (if turnip leaves are too tough, substitute them with collard greens or spinach leaves) and keep stirring until cooked.
Serve with any Indian bread like chapati, paratha, puri

Notes:

1) After greens are cooked, sprinkle 2-3 Tb of besan flour.  Stir well until besan is cooked - about 2-3 minutes.
2) Add 4-5 big cloves of garlic cut lengthwise instead of hing powder.  Cook until lightly brown and then add chilies and follow recipe.
I don't use hing powder and garlic in the same recipe as both are very strong pungent flavors. I feel 
that spices should enhance the flavor of the vegetable and not cover /kill it. 
3) You can also add 1 med. onion cut lengthwise after you add garlic.  Cook onion till it is lightly brown and then follow the recipe.
4) Use green chilies instead of dry red chilies.
5) You can coarse grate roots instead of cutting them into cubes (they cook faster).