Monday 28 November 2011

Shalgam ki Subzi (Dry Turnip Curry)

shalgam ki sabzi

Shalgam ki subzi is not quite often made in Indian households but I find it a welcome change from routine vegetables. Shalgam ki sabzi tastes good with any Indian bread like roti and instead of me ranting and raving about it, why not try it yourself to believe it!
Recipe of shalgam ki subzi/ turnip curry
5 shalgam (turnip)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
3/4 tsp coriander powder
1/2 tsp amchoor (dry mango powder)
1/2 tsp garam masala
1 tbsp oil
1/2 tsp cumin seeds
A pinch of hing (asafoetida)

1. Peel and wash shalgam. Chop them into cubes.
2. Heat oil in a kadhai/wok or a pan. Add cumin seeds and when they crackle, add hing.
3. Add shalgam pieces and salt and all the spices except amchoor and garam masala. Mix well. Turn the heat to medium-low and cover the pan.
4. Cook, stirring occasionally, till shalgam gets tender. Add amchoor and garam masala and after 1 minute, turn off the heat. Serve shalgam ki sabzi hot with roti or paratha.

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