|½ bunch||Turnip greens|
|2 nos||Onion (chopped)|
|3 clove||Garlic (crushed)|
|2 tbsp||Fresh grated coconut|
|4 tbsp||Split roasted gram/pottukadalai|
|2 no||Dry red chili|
|¼ tsp||Cumin seeds|
|¼ tsp||Split black gram (ullundu)|
|¼ tsp||Turmeric powder|
|¼ tsp||Salt (or to taste)|
Coarsely ground the split roasted gram (pottukadalai / Dalia) and keep aside. Trim the rough edges and thick stems of the greens and chop them finely. Using a colander wash the greens under cold water. Rinse, drain and keep aside. Now heat oil in a pan, splutter mustard, dry red chili, cumin seeds and split black gram. Sprinkle the asafoetida and add the chopped onions and garlic. Saute till they turn translucent. Add in the chopped greens with sugar, salt and turmeric and cook over medium flame for 4 to 5 minutes. The leaves should wilt by this time and when it becomes dry, add the grated coconut and coarsely ground roasted gram flour. Fry till (another 2 minutes) everything rolls up together and serve.
Coarsely ground roasted peanuts can be used instead of Split roasted gram.
Usually turnip greens are sold as huge bunches. Using half should serve 3 people (approx).