SHALGAM KI SABJI (TURNIP CURRY)

Course: Sause based veg – Mains

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Serves: 4 to 6 

FOR STEAMING

• 600 gr turnip, cut into cubes
• Enough water to add in the steamer

Masala/Tadka:

• 2 tbsp of ghee or any oil as per your choice
• 1 tsp Jeera (cumin seeds)
• ½ tsp of black rye ( mustard seeds)
• 1 tbsp of dry methi (fenugreek leaves)
• ½ tsp haldi (turmeric powder)
• 1  tsp of dhania (coriander powder)
• 1 tsp rock salt. More can be added after tasting,
• 1 large onion, 3 cloves of garlic and 1inch ginger, chopped in a food processor or cut into tiny pieces
• 1 green chili, cut into small pieces (optional)
• ½ an inch of unwaxed lemon rind, nicely grated
• 2 fresh tomatoes, chopped in food processor or cut into small pieces or ½  a can of 400g  chopped tomato
• 1tsp tomato puree ( optional)
• 1 tsp of lemon juice
• ½ tsp of garam masala (optional)
• Few stigs of fresh dhania (coriander leaves) cut into small pieces, cut coarsely
• Water ¼ cup or more can be added if wanted it to be more watery          

Method:

1. Add turnip in the steamer and once it starts boiling, let it simmer for 10 minutes on medium heat or until the pieces have become soft
2. Keep a frying pan on medium heat and add ghee or oil of your choice.  When the ghee gets a little hot, add cumin and mustard seeds. As soon as it starts bubbling, add the mixture of onion, ginger and garlic and cook these for 5 to 7 minutes, stirring occasionally. Once the colour changes to light brown, add haldi, salt, dhania powder and methi leaves. Soon after, add chopped tomato, tomato purée, and chilli and mix these nicely. At this point, reduce the heat to low and cover the pan so that the tomatoes are combined properly, and it turns into a smooth paste. This takes another 5 to 7 minutes. This paste should be stirred occasionally so that it does not get burnt.
3. Add steamed turnip pieces and combine with the sauce and cover the pan. Keep it on the heat for another 5 minutes. Add lemon juice. It should be occasionally stirred to avoid it sticking to the base.
4. Take it out in a bowl. Sprinkle garam masala and cover it.
5. Before serving, decorate it with dhania leaves.

Notes:

1. Shalgum sabji is best served with roti, pratha and rice.
2. Oil can be used to make the recipe vegan.