Monday, October 24, 2011

shaljam - turnip

I decided to be nice and try to really document this recipe for the shaljam/turnips I cooked a few days ago. Except I'm kind of late in writing this post so I may miss out a couple of minor details. Going to try my best not to.

So I actually bought fresh vegetables the other day. It takes more time to prepare the food, but tastes good! Anyway, let's get to it.

oil - olive, vegetable
1 small onion, chopped
1 tomato, diced
about 2 - 2 1/2 cups chopped turnips
garlic + ginger paste, 1 tsp
1 tsp zeera/cumin seed
1/2 tsp flax seed
1/2 tsp sesame seed
1/2 tsp rai/brown mustard seed
1/4 tsp methi daana/fenugreek seed
1/4 tsp kalonji/blackseed
1/4 tsp haldi/turmeric
salt, red chilli powder to taste
1 - 2 green chillies, chopped
cilantro, finely chopped

I like to get all my ingredients ready before I start cooking, but sometimes I just do stuff as I cook. Actually, I usually chop up my onion and get it frying before I do anything else because it takes long, but in this case those turnips will take long to prepare so it's up to you if you want to start your onion first or just wait. I would just first wash and peel the turnips. At this point, a good potato peeler will be your best friend. Next, chop up the turnips. Don't leave the pieces too big because it'll just take longer to cook and it's more flavorful when the pieces are smaller.


Fry the onion on medium-high till it's soft and transparent, but not brown. Add the ginger+garlic paste and the first 6 spices on the list - all the whole seeds:


Once the seeds start to get reddish-brown, throw in the tomato and lower the heat to medium and stir.


When the tomato is a little soft, add the turnips and stir to coat them well. Once everything is nicely mixed, cover the pan and let it sit for about half an hour or until tender. Check and stir occasionally so as not to let anything stick to the bottom of the pan.


When the turnips are nice and tender (and look much more appetizing than the picture above), turn the heat down to low and sprinkle those yummy green chillies and cilantro over them and cover for a few more minutes before serving.

I think I got everything down. Hope you try the recipe and enjoy it! The boy loved it, took some to work the next day for lunch, with a couple of naans :)



2 comments:

  1. :) thank you! please do let me know if you try out the recipe

    ReplyDelete