Sunday, October 30, 2011

Shalgam Masala (Turnip cooked in Indian Spices)

Post Diwali, complete laziness had set in... plus a lotta eating out..  made me completely off cooking infact the thought of cooking only ;) ... After a series of usual paneers and chole and aloo in the last 2-3 days... wanted to try something different.. SHALGAM MASALA..

The thought of having turnip for dinner didnt appeal to me much.. untill the dish came out absolutely gorgeous.. Arunesh (my hubby) & I actually fought over getting a larger portion ;) ..

Turnip (medium - diced) - 2
Onion (medium - thinly sliced) - 1
Tomato (small - diced) - 1
Mustard seeds - 1 teaspoon
Ginger - Garlic paste - 1 teaspoon
Green Chili - 1
Coriander Powder - 1 teaspoon
Cumin Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Garam Masala - 1/2 teaspoon
Salt (to taste)
Sugar - 1 teaspoon
Oil - 1 tablespoon
Fresh Coriander  - to garnish

1. Heat Oil in a non-stick skillet and saute the sliced onions. Add ginger-garlic paste and the green chili (slit vertically) once the onions turn pink.

2. After frying for about 5 mins, push the sauted mixture to the sides of the pan and add mustard seeds. As the seeds start to crackle, add the chopped tomatoes. Cover the pan wid a lid and let it cook on a slow flame til the mixture becomes pulpy. (Approx 10 mins)

3. Add Coriander powder, Cumin powder, Salt, Turmeric and chopped Turnip. Mix well. Add a cup of water and cover the pan with a lid till the turnip is cooked. (You will have to keep checking on the turnip - in case the turnip is hard you will be required to put more water)

4. Once the turnip is cooked, mash it a little with a wooden spatula and add sugar. Mix well.

5. Finally, sprinkle Garam Masala and Fresh Corainder leaves.

PS - Shalgam Masala tasted great with hot chapatti (indian flat-bread) and yougurt.

No comments:

Post a Comment