Hot summer lazy and melancholic days. I vacillate between utter gratitude of having the family safe to frustration towards the desolate state of our world.
Still, the good outweighs the bad and we clear our heads and focus on inner strength, blessings and earth’s bounty. After my early morning run or walk, I spend quite few hours tending to my small vegetable garden. Usually my feline beauty Suzy is with me but we lost her early this week and the wound is deep and slow healing.
I found an unexpected turnip growing which was a surprise since I did not plant any seeds. It was plump and beautiful and I almost wanted to leave it there looking purple and pretty.
Shalgam or turnip, is from the radish family. When the leaves are fresh you cook the whole thing leaves and all. I have a couple of other turnip recipes on my blog so this one is a slight variation.
Jaggery is a great addition to balance the pungency of turnips. You can use brown or coconut sugar or omit the whole thing. The dish will still be delicious.
My friendly co host in this recipe in my instant pot which has been a life saver when cooking for a large family.
It has the hint of Kashmiri spices – the fennel and the ground ginger bring those flavors to life and are also so good for you. We would served this with “batta” rice and a side of homemade yoghurt.
Good eats and so simple 🙂
Turnips - Shalgum Sabzi
Turnips and green in a aromatic spiced sauce
Ingredients• 1 -2 turnips with leaves
• 1 tbsp oil ( I used mustard oil)
• 1 shallot or medium onion – chopped
• 5 cloves of garlic – finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 bay leaf
• 3 cloves
• 1 tsp turmeric
• 1 tsp red chili powder
• 1/2 tsp fennel powder
• 1/2 tsp ginger powder
• 2 green chilies
• Salt to taste
• 1 large chopped tomato
• A pinch of jaggery powder or brown sugar
• Approx 1/2 cup water
- Use a pressure cooker or instant pot. If using an instant pot, press the sauté button and all oil. Add cloves, cumin seeds, mustard seeds and bay leaf and sauté for a minute, add the onions and fry until barely golden
- Add the garlic and spices( turmeric, ginger, fennel, red chili and salt) and stir-fry for 30 seconds and add the tomatoes. Allow the mixture to sweat for a couple minutes
- Add turnips and greens and sauté until the greens start to wilt. Add jaggery or brown sugar
- Add the water and pressure cook for 5 whistles. For instant pot set it for about 8 mins and then release the pressure immediately to preserve the color of the greens
- If you want to reduce the water, you can sauté afterwards.
- I served my turnips with fluffy white rice and cucumber raita. Its finger licking good!