• Shalgam
Source: Mother
Serves: 2
Time: 50 mins

Good with: Chappatis

  • 3 medium shalgam pieces
  • 2 tbsp cooking oil
  • 1 small finely diced onion
  • 1/2 cup frozen peas (optional)
  • 1/2 tsp garam masala
  • 1/2 tsp haldi powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp dhania
  • 1/2 tsp sabut jeera
  • 1/2 tsp minced ginger
  • 2 red dry chillis
  • salt to taste
  • chopped coriander leaves for garnish (optional)
  • peel shalgam and rough dice in cubes
  • rinse shalgam in cold water and add in a medium saucepan
  • add about 1/2 cup water in pan, you don't have to immerse shalgam in water
  • add a little salt, haldi and chilli in water
  • cook on slow gas for 20 to 30 minutes
  • sonce shalgam begins to soften start mushing it with the back of a spoon; then add peas (optional)
  • in a separate skilet, heat onion and oil on medium high heat
  • once onions start to soften and all the spices
  • 2 minutes later add onions
  • transfer the mashed shalgam in the onion masala skillet and - bhoono shalgam for 5 to 10 minutes
  • add coriander leaves and mix (optional)
  • server hot as a dollop on top of hot individual rotis, or on the side of them