• 250g turnips
  • 200g peas
  • 2 green chillies (pepper) chopped
  • ¼ teaspoon haldi (turmeric) powder (optional)
  • 1 teaspoon mustard seeds
  • A pinch of Hing (asafetida)
  • 1 teaspoon of jaggery or sugar
  • 1 tablespoon roasted peanut crushed to granules
  • 1 tablespoon oil
  • Salt to taste

It’s a simple turnip vegetable preparation low in fat as well as heat (spicy) and goes well with chapattis (flat bread similar to tortillas/ parathas). Turnip is not a very common vegetable and only few know how to make it really well. This special way of grating and preparing the turnip/navalcole/ gaddo  gives it a palatable flavour and will easily make you add it in your menu as a regular feature. The addition of crushed peanuts enhances the flavor and makes it rich.

   Turnipscoconut graterempty shells of turnip after grating





  1. Cut the turnips into 2 halves horizontally.
  2. These halves are to be grated like coconuts (i.e. only the interior pulp is to be grated, the outer skin is disposed).
  3. In case you cannot grate it with a coconut grater (circular), you can use a regular flat grater.
  4. Squeeze off the water that is released.
  5. Heat the oil in a kadai (pan). Add hing, mustard seeds and wait till it splutters/ crackle, then add the chopped green chillies & haldi. Add the grated turnips and peas.
  6. Fry/ Saute well on a low flame(the vegetables cook in its own juice.
  7. Now add salt, jaggery and crushed roasted peanut .
  8. Garnish with coriander sprigs.


Turnip subji