Shalgam (Turnip) Curry

Well Turnips or Shalgam or KnolKhol , to me , are bland tasteless veggies and the challenge is to make them tasty. How do we do that? We have to infuse the flavours of the dish into the trurnips to make the turnips as tasty as the dish itself. trust me, Turnips are not everyone’s favourite vegetables but they are a great source of Vitamin C and Fiber….so lets get started and see how we can convert this into a tasty dish .

Ingredients :

Turnips – 5 nos . Remove the top and bottom roots and the skin and slice to small cubes.

Onions 4 large ones sliced small

Tomatoes 3 large sliced small

Garlic 5-6 cloves

Ginger – one small piece

Chilli Powder 1 tsp

Turmeric Powder 1 tsp

Coriander powder 2 tsp

Garam Masala powder 2 tsp

Curry Leaves and Coriander Leaves – a small bunch

Oil : Coconut oil for the Tadka ( Tempering) and any other oil for the cooking

Salt to Taste

  1. Heat oil in a pressure pans and add some Cumin ( Jeera ) seeds. When they start spluttering add the onions and brown them nicely.
  2. When the onions are about 80% done add the turmeric powder and mix well.
  3. One the onions are well browned then add the tomatoes and cook them really well. You can add some salt to this so that the tomatoes cook fast and merge well with the onions. This will take about 6-8 minutes.
  4. Once you find the oil seperating from the onion tomato mixture add the spices ( Chilli powder , Coriander powder and the Garam masala powder ) to the mix and stir well for half a minute ….not more…you dont want the spices to burn.
  5. Add the turnips , mix well , add a glass of water.
  6. Cover the Pressure Pan and keep on a high flame till the steam comes out. Then put on the whistle of the pressure pan and continue on a high flame till the first whistle comes. Then lower the flame to low and allow the turnips to cook for 15 minutes.
  7. I have seen many people use a pressure cooker or pan continuously on high and cook based on the count of the whistle. This may work for many but there are two problems in this. Pressure cookers are supposed to cook under pressure so when you continuously cook on high you do not allow the steam to work on the food and cook it well. Also it is a waste of cooking gas. I prefer to use an ideal combination of time and pressure.
  8. After 15 minutes , switch of the gas and allow the turnips to cook in the steam.
  9. Once the pressure in the pan has reduced , then open the pan and use a potato masher to slightly mash the turnips so that they blend with the curry. By now you would have noticed that the turnips have become translucent.
  10. This is the time to taste and check if the spices , salt etc are at the right blend to your taste. taste a piece of turnip too…you should find that the turnips have acquired a sweet – sour taste of the onion – tomato combine. Some people do add 1/2 a teaspoon of sugar to this to balance out the taste but I would leave this to your choice and taste.
  11. Now in a small tempering dish …add a tbsp of coconut oil ….I usually cut the curry leaves before dropping in the oil to release the flavors and also to ensure people eat it ( Curry leaves are good for the eyes). Add a bit of mustard seeds and to this spluttering mixture add a spoon of garam masala and pour the whole mix over the shalgam curry and give it a stir. Take care the garam masala does not burn when you put into the tempering mix.
  12. At this stage I usually put ginger and garlic into a mortar pestle and crush it finely and add to the mixture. I usually do this right at the end of the dish and put it raw….mainly because it brings out the raw aromatic taste of the ginger and garlic . Also Ginger and Garlic when cooked under heat lose their health properties. But for those who do not like the raw taste of ginger garlic ….you may cook this right in the beginning before you put in the onions. you can either use a paste or crush them well and saute it in the oil before adding the onions.
  13. Lastly finely cut coriander leaves and sprikle them on the dish.

So try this dish out and tell me how it comes out for you. Your feedback is most welcome as well as suggestions and criticisms. I am an amateur cook and I would love to learn to improve.

Finally The Calorie counter. This dish serves 4 (serving size 300 gms) . Each serving is 70 calories , 9.8 gms of carbs , 1.4 gms of protein and 3 gms of fat but a whopping 35% Vitamin C and 2.5 gms of fiber.


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