Spicy Turnips (Masala Shalgam)
Style: North Indian Vegetarian (Punjabi)
500 grams (about 20 oz.) turnips peeled chopped and washed
2 large onions chopped
2 tomatoes chopped (or half can pumpkin/butternut squash plus water)
1 teaspoon each of grated garlic and ginger
2 green chillies chopped (optional)
1 teaspoon each of cumin powder and coriander powder
1/2 teaspoon turmeric powder
1 cup water
2 tablespoons ghee / oil
salt to taste
finely chopped coriander leaves to garnish.
Heat the ghee / oil in a pressure cooker till it is medium hot. Add the
chopped green chillies, grated ginger and garlic. Fry briefly. Add the
chopped onions and saute on medium heat for 3 minutes or till the onions
are lightly browned.
Now, add the chopped tomatoes, salt, and the turmeric, cumin and coriander
powders. Stir fry on medium / low heat for 3 minutes or till the fat
leaves the sides of the cooker.
Add the chopped turnips and mix. Add the water and stir well. Close the
cooker and bring to maximum pressure on high heat. Now, reduce the heat and
cook on low level for about 15 minutes. Open the cooker after all the
steam has escaped. Very lightly mash the cooked turnips. Keep on the flame
for a few minutes to dry out excess water if any.
Garnish with finely chopped coriander leaves.
NOTE: A heavy bottomed vessel could be used in place of the pressure
cooker. The quantity of water may be more than doubled and accordingly, the
entire cooking process would take a longer time.
Anton Gorbachev / 123RF Stock Photo 15032265