This is the best time of the year for vegetables. You get such fresh veggies and what a variety. I am not much of Shalgam lover but their freshness beckoned me to try something different with them . Till now I only used them in simple gravy. To my surprise it turned out to be really delicious , perfect for this weather.
Ingredients :
Shalgam 500 gms. ( Turnip)
Water. 1/2 cup
Turmeric pd 1/2 tsp
Oil 2 tsp
Cumin Seeds 1 tsp
Green chilly 1/2 finely chopped
Onion 1/2 cup finely chopped
Tomatoes 1/ 2 cup chopped
Ginger 1 tsp grated
Fresh Methi 1/2 cup chopped and washed
Red chilly pd 1 tsp
Salt. to taste
Method:
Wash, peel and chop turnip into big cubes.
Pressure cook in half cup water, some salt and turmeric for three whistles.
Remove from fire and keep it aside.
Once the pressure drops mash the turnip properly with a potato masher.
In a pan heat oil, add cumin and green chilli.
Once cumin crackles add onions.
Fry the onions till they are golden pink.
Tip in tomatoes, ginger paste and fenugreek leaves.
Cover and cook on low heat till tomatoes are soft.
Stir in red chilli pd, and salt.
Mash the mixture with the back of the ladle.
Fry uncovered on medium heat till oil appears on sides of the pan.
Now tip in mashed turnip. Cook for a few minutes so that all the flavours blend properly.
Remove from fire.
Taste and adjust seasoning.
Garnish with chopped coriander.
Serve hot with roti or paratha.