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+ servings

Shalgam ke baaji

Prep Time 15 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Autumn, Fusion, gluten free, Indian, One pot, Vegan, Vegetarian, Winter
Servings 4 people

Equipment

  • frying pan
  • chopping board
  • Knife
  • ladle

Ingredients
  

for the vegetable

  • 1/2 small onion
  • 3 medium turnip

for tempering

  • 1/2 tsp carom seeds
  • 10-12 fenugreek seeds
  • 1 tsp cooking oil

spice powders

  • 1/4 tsp turmeric powder
  • 1/4 tsp roasted cumin powder
  • 1 tsp curry powder
  • 1/4 tsp red chilli powder

garnish

  • 1/2 cup spring onions chopped

Instructions
 

  • Wash and trim the turnip greens.
  • Peel the turnips and chip them into small pieces or strips.
  • Chop the spring onions and set aside till needed.
  • Chop the onion and set it aside till needed.
  • Into the frying pan, add the oil, carom seeds and fenugreek seeds.
    tempering for the baaji.
  • Once the seeds crackle add the chopped onions and saute well.
    saute onions
  • To this add the chopped turnips and saute well.
  • Add the red chilli powder, turmeric powder, roasted cumin seeds curry powder.
    shalgam ka baaji
  • Mix well, sprinkle water and cover and cook.
    shalgam ka baaji.
  • Remove and check if fork tender.
  • Add the spring onions mix well and cover and cook for another two minutes.
    turnip dry curry.
  • Once it is cooked mix well.
  • Remove into serving dish and the dish is ready to serve.
    Turnip curry
Keyword curry recipes, Indian vegetarian dinner
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