Thursday, 2 January 2014


500 gm shalgam (turnip)
1 big onion chopped
1 big or 2 small tomatoes chopped
1 green chili finely chopped
1" ginger grated or finely chopped
1 tsp cumin seeds
1/4 tsp degi mirch
1/2 tsp turmeric powder
1/2 tsp coriander powder
1  tsp catch sabzi masala
2-3 tsp sugar
1 lemon or (1 tsp dry mango powder)
2 tbsp chopped coriander
1 tsp salt or to taste
2 tbsp oil


  1. Peel ,wash and cut the turnip into 1" cubes.
  2. Take oil in a pan and when it is hot add cumin seeds.
  3. When the cumin seeds start to splatter add chopped onions and ginger and cook  till the onion becomes light brown.
  4. Now add green chilies, turnip, salt and turmeric powder.
  5. Add 1 cup of water and cover the pan with a lid.
  6. Check for the tenderness if required add more water and cook further till the turnip is almost done.
  7. Now add chopped tomatoes and rest of the spices and mix well.
  8. Add sugar and cook till the sugar melts completely.
  9. If you are using lemon then add its juice in last.
  10. Garnish with coriander leaves and serve hot with dal and chapati. 

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