Both mom
and my husband asked for second helpings with hot chapati for dinner which was
a fabulous idea to serve it with. I had tasted this while I visited Benares
(Varanasi) many many years ago and while looking through my ingredients that my paired partner Aruna
gave me (Shalgam and cumin) {for Sshh Cooking Secret Challenge where a paired blogger gives you two ingredients to prepare a dish for the theme of the month}, this is a side dish am sure to make again ! Check out her blog to know what dish she has prepared.
Other dishes from this state of Uttar Pradesh on the blog, which ranges from simple dishes and the irresistible kebabs to exotic Mughlai dishes:
PIN FOR LATER
Let’s get
to the recipe :
What we need:
Shalgam
(tender turnip) - 3 medium
Potato -
1 large
Fresh
peas -3 large handfuls
Salt to
taste
Oil - 1
tbsp
Cumin /
jeera - 1/2 tsp
Green
chilly - 1 or 2 (slit lengthwise)
Garnish -
chopped coriander leaves 2 tsp
Dry
masala powders:
Dry
ginger powder -1/3 tsp
Red
chilli powder - 1 tsp (adjust spice)
Dhaniya
powder - 1/2 tbsp
Jeera
powder - 1/2 tsp
Turmeric
powder - 1/4 tsp
Garam
Masala- 1 tsp
Amchur /
dry mango powder -1/2 tsp
For the
semi dry gravy (blend into coarse paste)
Tomato -
2 medium
Ginger -
1/2 tsp
How to:
Prep the
veggies - cut the turnip into largish or small chunks (as desired), peel and
cut the potato into same size.
In a
pressure cooker, warm some oil. Splutter the cumin seeds and sauté the green
chillies. Now add the tomatoes , ginger and salt and sauté for 1-2 mins till it
turns soft & oil leaves the sides.
Now add
the dry spice powder, veggies and toss well.
Add 1/2
cup of water and pressure cook for 1-2 whistles.
Let the
pressure drop on its own. Stir once,add chopped coriander leaves and serve hot with phulka / chapati
Posts
I had this dish with a friend of mine while posted at then Banaras way back in the year 1969
ReplyDeletethat's way back. Thanks for stopping by and re-living those moments :)
DeleteSimple and comfort meal with rotis. My hubby would love it.
ReplyDeleteyes, Shobha. Its a very comforting dish. do try and let me know how you liked it !
DeleteThis was a regular in winters when we were kids.. mom still makes it. Loved your no onion recipe.. I can imagine how flavorful it would have been with hot chapatis..
ReplyDeleteoh is it ? some memories last forever, isn't it Swaty ! We loved this simple dish and would love to make it again :)
DeleteSuch a healthy and easy dish to prepare. looks so delicious
ReplyDeletethanks Narmadha. it IS Delish !
DeleteThe dish sounds so comforting ! Would love to have it with hot phulkas.
ReplyDeletevery comforting Poonam, do try when possible
DeleteLooks so tempting. I can still recollect how crisp and crunchy the turnips in winter are . Amma used to make a similar version and your recipe reminded me off that :-)
ReplyDeleteoh is it ? Chitti's and amma's tastes are so similar na. Amma also loved this a lot.. esp since its no onion garlic ...
DeleteYum! The sabzi looks so good! I love the spice powders you have used here - must have made the dish so very flavourful..
ReplyDeleteThanks Priya.. these are basic spice powders, but the dry ginger powder is a must have for it just elevates the dish...
DeleteThe only way I've enjoyed shalgam so far is when my sister in law makes it Kashmiri style. A simple sabji with both matar and potato, I will have to give it a try. A simple and yet a flavorful sabji.
ReplyDeleteDo try Mayuri. Am sure you will love it.. Eager to know about that Kashmiri style too !
DeleteThis looks very delicious and flavourful. Loving the close up pic of the dish, will go so well with parathas.
ReplyDeleteLoved this aloo shalgam curry Kalyani, crunchy taste of turnip with potato and all dry masalas made this curry super tasty Kalyani. Love to have it with hot pulkas.
ReplyDelete