Lehsuni Shalgam
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Time To Cook
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Serving
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Measures
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| Preparation Time = 10 mins. Cooking Time = 10 mins. |
2 Persons | 1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g. |
Ingredients
Turnip, Shalgam – ½ kg
Onion, finely chopped – 1 No.
Ginger, finely chopped – 1 Large Teaspoon
Garlic, finely chopped – 1 Large Teaspoon
Tomato, pureed – 1 No.
Clarified Butter (Desi Ghee) – 3 Teaspoons
Jaggery, powdered – 2 Teaspoons
Salt – 1 Small Teaspoon
Red Chilli Powder – 1/s Teaspoon
Turmeric Powder – ¼ Teaspoon
Cumin Seeds – 1 Teaspoon
Garam Masala – ½ Teaspoon
Coriander Leaves – For Garnishing
Method
• Take 1 cup water in cooker
• Add shalgam, after water starts boiling
For “Tadka”
• Heat pan
• Add 3 teaspoons of clarified butter (desi ghee)
• Add 1 teaspoon cumin seeds
• After cumin seeds turn brown, add 1 large teaspoon of chopped garlic
• After garlic turns brown, add 1 finely chopped onion
• After onion turns brown, add 1 large teaspoon of chopped ginger
• Add 1 pureed tomato
• After tomato gets cooked, add dried spices
• Add ¼ teaspoon of turmeric powder
• Add ½ teaspoon of red chilli powder
• Add 1 small teaspoon of salt
• Add 2 teaspoons of powdered jiggery
• “Tadka” is ready
For “Whipping Shalgam”
• Shalgam is boiled
• Add 1-2 teaspoons of corn or wheat flour (atta)
• Mash with hand blender
• Add mashed shalgam to tadka
• Mix well
• Add ½ teaspoon of garam masala
• Add a lot of coriander leaves
• Mix well
• Low simmer for 5 minutes to ensure that the flour gets nicely cooked
• After 5-6 minutes, transfer in a serving bowl
• Garnish with white butter
• Lehsuni shalgam is ready
• It can be served with makai roti, naan or lachha paratha
Video
