Shalgam (Turnip) Ki Sabzi Recipe
Shalgam or turnip is a unique vegetable usually available in the northern parts of India. It has a good fibre content, and also is a rich source of vitamin K, calcium, potassium, and antioxidants. Shalgam ki sabzi is a nice way to incorporate this healthy vegetable in your meals. I have prepared this sabzi in Maharashtrian style by using the Maharashtrian masala called 'Goda masala' or 'kala masala', which can be easily prepared at home. Or you can also prepare it north Indian style by using garam masala instead. But if using garam masala, do not add the jaggery. Enjoy!
- Shalgam (Turnip) - 2 cups, cut into small pieces
- Oil - 1 & 1/2 tsp
- Mustard seeds (rai) - 1/4 tsp
- Aasafoetida (Hing) - One big pinch
- Turmeric Powder - 1/4 tsp
- Split chick pea lentil (Chana Dal) - 1 tbsp
- Salt - To taste
- Red chili powder - To taste
- Goda/ Kala Masala - 3/4 tsp
- Jaggery (gud) - 1/2 tsp
- Cilantro/Coriander leaves - For garnishing
- Soak the 'chana dal' in water for about 30 minutes. After 30 minutes, drain away the water.
- Heat oil in a pan and add mustard seeds.
- After the mustard crackles, add asafoetida, turmeric powder and the chana dal.
- Stir fry just for a few seconds and add the cut 'shalgam'.
- Mix and stir fry for a minute and then add salt, red chili powder, 'kala masala', jaggery (gud), and about 1/2 cup water.
- Mix and cover to cook for about 15 minutes, till the turnip is soft, and all the water is used up. You can add more water if needed to cook the turnip fully.
- Turn off the heat.
- Garnish with chopped coriander leaves, if you like and serve.