Tinda ki Sabzi

tinda ki sabzi

Tinda is a summer vegetable and tinda shown in the picture comes for a short period of time. This tinda ki sabzi has a unique taste and worth trying.
Recipe of tinda ki sabzi
1/2 kg tinda (apple gourd/Indian baby pumpkin)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
1/2 tsp saunf (fennel) powder
1/2 tsp amchoor (dry mango powder)
1 1/2 tbsp oil
1/2 tsp cumin seeds
A pinch of hing (asafoetida)

tinda

How to make tinda ki sabzi
1. Tinda shown in the pic need not be peeled. So, remove upper and lower portion of tinda, wash and chop them into 4 quarters lengthwise.
2. Heat oil in a kadhai or a pan and add cumin seeds. When they change color, add hing.
3. Add tinda, salt and all the spice powders except amchoor. Mix them. Cook on a low heat ,covered. Stir occasionally.
4. This tinda need not be cooked too much so when tinda is tender, add amchoor, cook for 1 more minute and turn off the heat.
5. Seve hot tinda ki sabzi with roti or paratha.

Dry Aloo Matar Recipe (Potato with Peas)

dry aloo matar

This recipe of dry aloo matar is a very easy one and with commonly available ingredients. This sukhi sabzi tastes really good with roti or paratha and is liked by most people.
Recipe of dry aloo matar
3 medium potatoes (aloo)- boiled, peeled and cubed
1 cup shelled peas (matar)- fresh or frozen
2 tomatoes- chopped
1 inch piece ginger- chopped or grated
Salt to taste
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp garam masala
1 & 1/2 tbsp oil
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
How to make dry aloo matar
1. Heat oil in a kadhai or a pan and add cumin seeds. When they turn darker, add hing.
2. Add ginger and saute till light brown.
3. Add chopped tomatoes and all the spices except garam masala. Cook on a medium heat till oil begins to separate from the masala.
4. Add aloo, matar, salt and mix well. Turn the heat to low and cook covered till matar turns tender, stirring occasionally. Add garam masala and cook for 2 more minutes.
5. Garnish dry aloo matar sabzi with chopped coriander leaves and serve hot.

Mix Veg Recipe

mix veg

There are many recipes of mix veg available and here is my version of this very healthy and delicious dish of mixed vegetables. I have taken purple cabbage but you can take white one. I have taken green capsicum but you can take yellow or red bell peppers. Similarly you can add or delete some vegetables as per your choice.
Recipe of mix veg
1 potato- peeled and cubed
1/2 cabbage (patta gobi/band gobi)- chopped
1/2 cup shelled peas (matar)- fresh or frozen
1/2 broccoli (green gobi) or cauliflower (gobi)- broken into florets
1 capsicum (shimla mirch)- chopped
1 carrot- peeled and cut into roundels
2 tomatoes- pureed
2 tbsp oil
Salt to taste
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp coriander powder
How to make mix veg
1. Out of the 2 tbsp oil, heat 1 & 1/2 tbsp oil in a kadhai or a pan and add cumin seeds. When they turn darker, add hing.
2. Add all the vegetables except tomato puree. Add salt and all the spice powders except garam masala. Give it a good mix.
3. Cover the lid and cook on a low heat till vegetables are tender, stirring occasionally.
4. Heat the remaining oil in a small pan and add tomato puree. Cook on a medium heat till oil begins to separate from the puree.
5. When vegetables are done, add tomato puree and garam masala and mix. Cook on a medium-low heat till all moisture evaporates. Turn off the heat and serve hot mix veg with roti, paratha, poori or naan.

Besan Wali Arbi Recipe

besan wali arbi

This recipe of besan wali arbi is one of my own recipes. Today I made them along with rotis and they turned out very tasty. If you like arbi in any form, they are worth giving a try.

Recipe of besan wali arbi

1/2 kg arbi (taro root/ colocassia)

2 tbsp besan (gram flour/ chickpea flour)

Salt to taste

1/2 tsp ajwain (carom seeds)

1/2 tsp red chilli powder (cayenne pepper)

A pinch of hing (asafoetida)

1/2 tsp turmeric powder

1/2 tsp coriander powder

1/2 tsp amchoor (dry mango powder)

1/2 tsp garam masala

1 inch piece ginger- grated or chopped

2 tbsp oil

How to prepare besan wali arbi

1. Pressure cook arbi for 1- 2 whistles. Peel and chop them into roundels.

2. Out of the 2 tbsp oil, add 2 tsp oil to a pan or a kadhai and add besan. Roast on a medium- low heat till nice aroma comes out of besan and it turns slightly reddish- brown.

3. Turn off the heat and take besan out of the pan. Add a little salt to the besan.

4. In the same pan, heat the remaining oil and add ajwain. When it changes color, add hing.

5. Add the ginger and sauté it lightly.

6. Add arbi, salt and turmeric powder and mix well. Roast on a medium-low heat, stirring occasionally.

7. When arbi appears well roasted, add remaining spice powders and besan. Mix well and cook on a low heat for 3-4 minutes.

8. Turn off the heat and garnish with chopped coriander leaves. Serve besan wali arbi hot with roti, paratha or poori.

Gajar Matar Recipe (Carrot with Green Peas)

gajar matar

This is a very simple and easy to make recipe of gajar matar ki sabzi. It's so simple that you can prepare it on a regular basis without much hassle. What’s more this sabzi tastes very good besides being nutritious.
Recipe of gajar matar ki sabzi

3-4 medium sized gajar (carrot)

1 cup shelled matar (green peas) -fresh or frozen

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp garam masala

1/2 tsp amchoor (dry mango powder)

1 1/2 tbsp oil

How to cook gajar matar sabzi

1. Peel, wash and chop gajar in roundels.

2. Heat oil in a kadhai (heavy bottomed vessel) and add cumin seeds. When they turn darker, add hing.

3. Add gajar, matar, salt and all the spice powders except amchoor and garam masala. Mix well.

4. Turn the heat to low and cover the lid of the kadhai.

5. Cook, stirring occasionally, till gajar and matar turn soft.

6. Add amchoor and garam masala and mix. Cook for 1 minute uncovered. Turn off the heat.

7. Take out gajar matar in a serving bowl and serve hot with roti or paratha.

Kakode (Kantola) Ki Sabzi

kakode ki sabzi

Kakoda is a spiky, round (ovalish) vegetable which belongs to the karela (bitter gourd) species but not bitter like karela. It's an uncommon vegetable but I find it very tasty and easy to cook.
Recipe of kakode ki sabzi
250 gms kakode (kantola)
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1/2 tsp turmeric powder
1/2 tsp saunf (fennel seeds) powder
1 tbsp oil
Salt to taste
1/2 tsp red chilli powder
1/2 tsp amchoor (dried mango powder)

chopped kakode 

How to make kakode ki sabzi
1. Wash kakode thoroughly under running water. Cut them into 4 pieces lengthwise.
2. Heat oil in a kadhai (heavy bottomed vessel) and add cumin seeds. When they change colour, add hing.
3. Add kakode. Add all the spice powders (except amchoor) and salt. Mix well.
4. Turn the heat to low and cover the kadhai. Stir occasionally.
5. Check with a spoon whether kakode has become tender. If yes, add amchoor and cook, uncovered, on a high heat for 1 minute, stirring.
6. Turn off the heat and serve kakode ki sabzi hot with roti or paratha.

kakode

Karonde ki Sabzi

karonde ki sabzi

Karonda is a tangy berry and karonde ki sabzi is hot and tangy due to green chillies. Karaunde is cooked as a sabji and served as a pickle along with meals. karonde are a rich source of Iron and Vitamin C and this sabzi stay fresh for a long time when refrigerated.
Recipe of karonde/karaunde ki sabzi
250 gms karonde (karaunde)
4-5 green chillies- chopped
Salt to taste
2 tbsp mustard oil
1 tsp mustard seeds
1. Wash and halve karonde. Deseed them.
2. Heat mustard oil to smoking point. Add mustard seeds.
3. When they pop, add karonde and green chillies.
4. Add salt and mix. Cook covered, on a low heat till karonde become limp. Take out in a serving bowl and serve karonde as a pickle.

karonde ki sabji

Bengali Aloo Patta Gobi (Potato with Cabbage)

aloo patta gobi

So you don't like cabbage? Try this bengali style aloo patta gobi sabzi and you will change your opinion. I had a first hand experience with my hubby who didn't much like patta gobi but when I cooked this sabzi, he asked for second helping. The original recipe asks for rich amount of ghee but I have used oil and in lesser quantity keeping health in mind.
Recipe of bengali aloo patta gobi
1 small patta gobi (cabbage) - finely shredded
2 medium aloo (potatoes) - peeled and cubed
1 large tomato- diced
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder (cayenne pepper)
1/2 tsp cumin (jeera) powder
1/2 tsp coriander powder
2 tbsp oil or ghee
1. Heat 1 tbsp oil in a kadhai or a pan. Add aloo and patta gobi.
2. Add salt and turmeric powder. Mix well and cook covered on a low heat till potatoes are 3/4th cooked. Stir occasionally.
3. Heat remaining 1 tbsp oil in a separate small pan and add tomato. Add rest of the spices and cook till tomato is soft and mushy.
4. Add 1-2 tbsp water to tomato masala. Cook till it forms a paste.
5. Add this to aloo patta gobi and mix well.
6. Cook potato and cabbage sabzi till potatoes are well done. Turn off the heat and serve aloo patta gobi hot with roti, paratha, poori or rice. 

Bharwa Shimla Mirch (Potato Stuffed Bell Pepper)

baked stuffed bell pepper

I make bharwa shimla mirch both in an oven and a pan. Below, I have given recipes of both pan made stuffed capsicum and oven made stuffed bell pepper. They taste great any way you make them. I have taken green capsicums but if you take red and yellow bell peppers also, the dish will look very colorful indeed.

Recipe of potato stuffed baked shimla mirch

4-5 shimla mirch (capsicum/bell pepper)

3 medium potatoes- boiled, peeled and mashed

1 onion- chopped

Salt to taste

1/2 tsp red chilli powder

1/2 tsp cumin powder

1/2 tsp amchoor (dried mango powder)

1/4 tsp garam masala

Oil to grease and spray or a blob of butter

1. Mix all the above ingredients except shimla mirch and oil. Remove stalk and seeds of shimla mirch. Cut them into 4 quarters.

2. Stuff the potato mixture in these quarters.

3. Grease a baking tray and place bharwa shimla mirch on it. Spray oil or you can spoon some melted butter on them.

4. Bake them for about 30minutes at 250 degree C.  Keep checking in between so that they don’t burn. Serve hot baked potato stuffed bell pepper.

Or

You can also make them in a pan. For this remove stalks and seeds of shimla mirch and discard them. Heat 2 tsp oil in a non- stick pan and sauté onion. Add potato and rest of the spices and salt including 1/4 tsp turmeric powder. Roast the mashed potatoes. Take the potato mixture out of the pan and let it cool. Stuff this mixture into capsicum. Heat 1 tbsp oil in the same pan and place bharwa shimla mirch. Lower heat and cover the lid. Cook till shimla mirch are tender and brownish at places. While cooking rearrange the positions of shimla mirch in between so that capsicums are roasted from all sides.

bharwa shimla mirch

Kadai Paneer

kadai paneer

Kadai paneer or kadhai paneer is one of the dishes which need no introduction. It’s a delectable combination of Indian cottage cheese and capsicum.

Recipe of kadai paneer

250 grams paneer (cottage cheese/ panir) – cut into fingers

1 onion- chopped

1 tomato- chopped

2 medium shimla mirch (capsicum/bell pepper) – seeds removed and cut into strips

Salt to taste

3-4 cloves garlic (optional) - chopped

1/2 tsp black pepper powder (kali mirch)

1/2 tsp cumin powder

1/4 tsp red chilli powder (cayenne pepper)

1/2 tsp turmeric powder

1/2 tsp coriander powder

2 tsp kasoori methi (dry fenugreek leaves) – crushed by hands

1 tbsp oil

1. Heat oil in a kadai (wok/heavy bottomed vessel) and add onion. When it turns translucent, add garlic. Sauté for 1/2 a minute.

2. Add tomato, turmeric powder, coriander powder, cumin powder, black pepper powder, red chilli powder, kasoori methi and salt. Mix well and fry till oil begins to separate.

3. Add capsicum and cook covered for 3-4 minutes.

4. Add paneer and mix well. Lower heat and cook covered for about 4-5 minutes. Serve hot kadhai paneer with naan or paratha and cucumber raita.

Aloo Patta Gobi Recipe (Potato and Cabbage)

aloo patta gobi sabzi

This is a very simple recipe of aloo patta gobi sabzi. No fancy spice or ingredient has been used and still it tastes great with hot phulka.

Recipe of aloo patta gobi sabzi

1 small patta gobi (patta gobhi/band gobhi/cabbage)

2 medium aloo (potatoes) - peeled and cubed

1/2 tsp cumin seeds

Salt to taste

A pinch of hing (asafoetida)

1/2 tsp turmeric powder

1/2 tsp red chilli powder (cayenne pepper)

1 tsp coriander powder

1/2 tsp amchoor (dried mango powder)

1/2 tsp garam masala

1 tbsp oil

1. Remove outer 2 leaves of patta gobi and wash. Chop it into pieces.

2. Heat oil in a pan or a kadhai (wok). Add cumin seeds. When they turn darker, add amchoor.

3. Add aloo and patta gobi. Add salt and all the spices except amchoor and garam masala. Mix well.

4. Turn the heat to low and cover the lid of the kadhai. Stir occasionally and cook covered till aloo is tender. Add amchoor and garam masala and mix.

5. At this point, you can remove the lid and roast the sabzi on a little high heat to burn away any moisture and to give the sabji a little roasted appearance.

6. Turn off the heat and serve aloo patta gobhi sabzi with roti or rice.

Bharwa Tinda Recipe 2 (Stuffed Apple Gourd)

bharwa tinda

Earlier also I made a blog post about bharwa tinda but in this recipe stuffing is different. Here I have made bharwa tinda in Punjabi style using onion and ginger-garlic.

Recipe of bharwa tinda

300 gms or 7-8 small tinda (apple gourd/Indian baby pumpkin)

1 onion- chopped

2 tsp ginger-garlic paste

1/2 tsp cumin seeds

1/4 + 1/4 tsp turmeric powder

1 tsp coriander powder

1 tsp saunf (fennel) powder

Salt to taste

1/2 tsp amchoor (dried mango powder)

1/2 tsp red chilli powder

2 tsp +1 tbsp oil

1. Wash and wipe tinda dry. Remove both ends and scrape the skin of tinda.

2. Make '+' cuts on the tinda so that each tinda is slit into 4 without separating form the base.

3. For preparing the stuffing, heat 2 tsp oil in a pan and add cumin seeds. When they change color, add onion and ginger-garlic paste. Fry for few minutes.

4. Add salt, all the spices and 1/4 tsp turmeric powder. Mix and after few seconds, turn off the heat and let it cool down.

5. Stuff this masala into each tinda.

6. Heat 1 tbsp oil in the same pan and add 1/4 tsp turmeric powder. Add tinda and lower heat. Cook covered till tinda turn tender and slightly brownish from the base. Turn over and cook tinda from other side as well. Serve bharwan tinda hot with rotis.

Simple Potato Fry

simple potato fry

I make this simple potato fry often and everyone in my family relishes them. It's quite easy to make and you can use amchoor (dried mango powder) if anardana powder is not available. Potato fry is made in many different ways and this is my version of the delicious potato dish.

Recipe of simple potato fry

3 medium potatoes- boiled, peeled

1/2 tsp mustard seeds

1/2 tsp turmeric powder

1/2 tsp red chilli powder (cayenne pepper)

Salt to taste

1/2 tsp coriander powder

3/4 tsp anardana powder (dried pomegranate powder)

1 tbsp oil

1. Break the potatoes unevenly by hands or you can cube them.

2. Heat oil in a pan and add mustard seeds. When they pop, add potato pieces. Add all the spices and salt. Mix well.

3. On a medium heat, stir fry the potatoes. Keep removing the scrapings on the walls of the pan. Fry till potatoes turn crisp. Take out from the pan and serve potato fry hot.

Masala Aloo (Spicy Potatoes)

masala aloo

This is a very tasty recipe of masala aloo. While adding salt to aloo, please remember that chaat masala and masalas like sambar and pav bhaaji also contain some salt. If you don't have these masalas, you can also add any other masala of your choice. Feel free and experiment with ingredients. This is the fun of cooking guys!

Recipe of masala aloo

4 medium (aloo) potatoes- boiled, peeled and cubed

1 tbsp oil

1/2 tsp cumin seeds

1/2 tsp red chilli powder

1/2 tsp coriander powder

Salt to taste

1/2 tsp garam masala powder

1/2 tsp chaat masala

A big pinch of sambar powder

A big pinch of pav bhaji masala

Juice of 1/2 a lemon

1. Mix salt and all the spice powders with aloo.

2. Heat oil in a pan and add cumin seeds.

3. When they crackle, add spiced aloo.

4. Cook till aloo gets a roasted appearance, stirring occasionally.

5. Turn off heat and add lemon juice and mix gently. Serve hot masala aloo with some Indian bread or on their own.

Bharwa Mirchi (Stuffed Peppers)

bharwa mirchi

The mirchi or peppers used in this recipe is thick, large one which is not very hot. These peppers are also known as 'Bhavnagri Mirch'. This mirchi is widely available. This recipe of bharwa mirchi is absolutely lip smacking and me and my husband's favorite. Since we remove fiber and seeds from the mirchi, their heat is considerably reduced and hence can be eaten by those of you who don’t like very hot food.

Recipe of bharwa mirchi (stuffed peppers)

200 gms bhavnagri mirchi (large peppers)

1/4 cup besan (gram flour/ chickpea flour)

1/4 tsp turmeric powder

1/2 tsp coriander powder

Salt to taste

1/2 tsp amchoor (dried mango powder)

2+1 tbsp oil

1. Make a vertical slit on one side of peppers. Remove all the seeds and fiber from inside. This reduces heat of mirchi.

2. Heat 2 tsp oil in a pan and add besan. Roast besan, stirring, till nice aroma comes out of it. Add all the spices and salt and roast for 1 more minute. Take out besan mixture from the pan.

3. Let the besan mixture cool down a little. Stuff this mixture into the peppers.

4. Heat 1 tbsp oil in the same pan and place stuffed peppers in it. Lower heat and cover the pan with a lid.

5. When the mirchi gives a roasted appearance from underneath that is look brownish, turn over and cook from other side also. Cook till roasted from both sides. Serve hot bharwa mirchi with parathas.

(Indian Baby Pumpkin) Tinda Sabzi

tinda sabzi

Tinda vegetable is native to India and popular in South Asia. Tinda is a squash like gourd. It is also called Apple gourd, Indian baby pumpkin and Indian round gourd.

Recipe of tinda sabzi

250 gms tinda (Indian baby pumpkin)

3/4 tsp fennel powder (saunf)

1/2 tsp turmeric powder

Salt to taste

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1/2 tsp amchoor (dried mango powder)

1 tbsp mustard oil or any other oil

1. Scrape tinda and wash. Cut into big slices.

2. In a pan or a kadhai, heat mustard oil to smoking point that is till vapors start coming out of it. Add cumin seeds and when they splutter, add hing.

3. Add tinda pieces and add salt and all the spices except amchoor. Mix well.

4. Lower heat and cook covered till done. Uncover and increase heat. Roast them, stirring to slightly brown them. Turn off heat and add amchoor and mix. Serve hot tinda subzi with roti.

This recipe of tinde ki sabzi can also be called tinda masala.

Bhindi Masala (Spicy Okra)

bhindi masala

This is a simple, moderately spiced dish of bhindi. Some people like bhindi, some don’t but I think this dish is worth giving a try. What I have found is that bhindi is liked by most kids so bhindi masala can be prepared quickly in the morning for lunch box.

Recipe of bhindi masala

500 grams bhindi (okra/ lady’s fingers)

1/2 tsp turmeric powder

3/4 tsp saunf (fennel) powder

Salt to taste

1/4 tsp coriander powder

1/2 tsp red chilli powder

1/2 tsp ajwain (carom seeds)

1 tbsp oil

A pinch of hing (asafoetida)

1/2 tsp amchoor (dried mango powder)

1. Wash bhindi and let the excess water drain. Pat dry on a kitchen towel. Remove caps and tips of okra.

2. Cut bhindi lengthwise and cut horizontally into 1 1/2 inch pieces.

3. Heat oil in a pan or a karahi (heavy bottomed vessel) and add carom seeds. When they change color, add hing.

4. Add bhindi. Add salt, turmeric, coriander, red chilli and fennel powders. Mix well. Lower heat and cover the lid of the pan.

5. Cook on low heat till bhindi turns tender but hold its shape. Turn off heat and add amchoor. Serve hot bhindi masala with rotis or parathas.

Microwave Green (French) Beans Foogath

french beans foogath

French bean foogath is a very simple recipe. Foogath is any vegetable dish with curry leaves and coconut. Here I have cooked it in microwave. You can also make it in a pan or a wok. Microwave French bean foogath is a main course vegetarian dish. Also check out other microwave dishes in microwave recipes category.

Recipe of microwave green (French) bean foogath

300 gms French beans (green beans/phalli) - chopped

6-7 curry leaves

1 onion- chopped

2 green chillies- chopped

Salt to taste

1 tbsp oil

1 tsp mustard seeds

Fresh grated coconut- for garnish

2 tsp lemon juice

1. Take a microwave safe bowl and put oil in it. Add mustard seeds, green chillies and curry leaves. Cook uncovered, on a High for 2 minutes.

2. Add onion and cook uncovered, on a High for 3 minutes.

3. Add green beans and salt. Cook covered, on a High for 5 minutes. Take out and mix in lemon juice. Garnish bean foogath with coconut and serve hot with roti or paratha.

Aloo Sowa ki Sabzi (Potato with Dill)

aloo sowa ki sabzi

Sowa is not an everyday ingredient in Indian cooking. Sowa is known as Dill in English and suva and shepoo in Indian languages. Sowa or dill is very nutritious being green, leafy. Sowa has carminative properties and helps in digestion. Dill also has anti- cancer properties. Consuming aloo sowa ki sabzi is a great way of having sowa in your diet.

Recipe of aloo sowa ki sabzi

3 medium potatoes (aloo) - peeled and cubed

1 small bunch sowa (dill/ suva/ shepoo) - washed and chopped

1/2 tsp turmeric powder

1/2 tsp red chilli powder (cayenne pepper)

1/2 tsp cumin seeds

Salt to taste

1/2 tsp amchoor (dried mango powder)

1 tbsp mustard oil or any other oil

sowa (dill)

1. In a pan, heat mustard oil to smoking point that is till vapors start coming out of it. Add cumin seeds.

2. When cumin seeds change color, add sowa and aloo. Add salt and all the spices except amchoor. Mix well and lower heat. Cook covered on medium-low heat, stirring occasionally.

3. Cook till potatoes are tender. Uncover and increase heat. Cook stirring till potatoes get a roasted look. Turn off heat and add amchoor and mix. Serve hot aloo sowa ki sabzi with roti or paratha.

Shalgam ka Bharta (Mashed and Spicy Turnip)

shalgam ka bharta

This recipe of shalgam ka bharta or sabzi was told by a friend of mine who is also a neighbor. She is a good cook and told me many recipes which I will be sharing with you. My husband adores shalgam ka bharta and so do I.

Recipe of shalgam ka bharta/ bhurta

3-4 shalgam (turnip)

1 medium onion- chopped

2 tomatoes- chopped

3-4 cloves garlic- chopped

1 inch piece ginger- chopped

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1 tbsp oil

shalgam (turnip)

cubed shalgam

1. Wash and peel shalgam. Chop them into thick cubes.

2. Place shalgam in a pressure cooker along with 1/2 cup of water. Cook to 2 whistles.

3. Strain and discard the liquid. Mash shalgam roughly.

4. Heat oil in a pan and add cumin seeds. When they change color, add hing.

5. Add onion and sauté till light brown. Add ginger and garlic. Fry for 1 minute.

6. Add tomatoes and salt and all the spices. Cook till tomatoes become soft and pulpy.

7. Add shalgam and mix well. Cook covered on a low heat for 5-7 minutes stirring occasionally. Serve hot shalgam ka bharta with rotis.