Total Calories: 106
1. Place all the greens, turnips, salt, and 1 cup water in a large nonstick saucepan and cook over medium high heat until the greens are wilted, about 5 minutes. Remove from the heat, let cool, then transfer to a food processor and pulse until coarsely pureed. (Do not overprocess.)
2. Return to the pan, cover, and simmer over medium heat until the greens are very smooth, about 30 minutes, adding up to 1/2 cup more water, if needed. During the last 10 minutes, add the cornmeal, a little at a time, until all f it is incorporated.
3. Heat the oil and ghee in a medium saucepan over medium-high heat, add the onion and ginger matchsticks, and cook, stirring, until golden, about 10 minutes. Add the minced ginger and garlic, stir about 1 minute, then add the green chili pepper and tomato and cook until the juices evaporate, about 5 minutes.
4. Add the coriander, fenugreek leaves, and garam masala and transfer everything into the mustard greens. Mix well and simmer another 20 to 30 minutes. Transfer to a serving dish and swirl in the yogurt, with parts of it visible as a garnish.
5. In a small pan, heat the butter over medium heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the paprika and black salt (if using), and drizzle over the greens as a garnish. Serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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