Turnips taste a little bitter but are rich in Vitamin C. They are widely used in North India. The masala shalgam sazbi tastes good with chapatis and as side-dish for rice.
Masala Shalgam ( Masala Turnip ) Recipe
Masala Shalgam recipe
Category:Side Dish
Cuisine:North Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:5 mins
Cook Time:15 mins
Total Time:20 mins
A dry curry of turnips flavored with spices.
Ingredients
- 3 medium-sized shalgams (turnips)
- 1 big onion
- 2 tsp ginger-garlic paste
- 2 tomatoes
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
Instructions
- Chop the onions and tomatoes.
- Scrape the skin of the turnips and chop them to small chunks.
- Heat oil in a kadai/pan. Then add the chopped onions. Fry till the onions turn translucent.
- Add the ginger-garlic paste and fry for a few minutes.
- Add the chopped tomatoes and fry till the tomatoes are mashed well.
- The masalas – turmeric powder, red chilli powder, coriander powder, garam masala powder and salt can be added at this stage.
- Add the chopped turnips along with around one cup water. Cook till the turnips become soft. If you feel that they have not softened, add some more water and let them cook
- Once the sabzi becomes dry, serve hot.
eshita says
Very Helpful site