Turnips (shalgam) are little bit smelly, but when cooked they almost taste like potatoes. While searching through the Internet about turnips, I learned that they are available in India, mainly in cold, North Indian regions. I didn’t know that before, I thought they are available only here. I came across a new Kashmiri recipe called Masala Shalgam, and I tried it today for lunch. I also made rotis with recently milled, fresh sorghum flour (Jonna Pindi) that I brought from India.
Very much enjoyed the combination.
Recipe:
4 small to medium sized turnips, washed, pared thinly and cubed.
4 ripe juicy tomatoes, cut or pureed.
1 onion, finely chopped lengthwise
First, saute the cubed turnips, till they leave the smell and brown a little, for about ten to fifteen minutes on low heat. Meanwhile prepare the masala.
Masala:
Make a paste of ginger, garlic, cilantro, dried red chillies, cardamom, cinnamon, cloves, cumin, fenugreek, coconut and salt. Measurements of these ingredients are up to you.
In a pan on medium heat, take 1 tsp of oil, when it is hot, add the onions, saute them to soft, and then add the tomatoes, the prepared masala and browned turnips. Add pinch of turmeric and salt. Mix them once and cook them all covered for about 10 to 15 minutes. Serve the curry hot with chapati or roti.
Masala Turnips with Sorghum Roti ~ Meal Today
