Ingredients

• 500 gm. turnip or shalgam

• 300 gm. (2 medium) onions

• 1 tsp fresh ginger

• 2 tbsp. cooking oil

• 1 tsp cumin seeds (or mustard/rai seeds)

• A pinch of asafoetida resin (optional)

• 2 average sized tomatoes or use a tablespoon of tomato puree or 1/2 cup tinned tomatoes

• 1 tsp. salt (adjust to taste)

• 1/2 tsp. chilli powder (adjust to taste)

• 1.5 tsp. coriander powder

• 1/2 tsp. turmeric powder

• 1/2 level tsp. Garam Masala, to add at the end

• Garnish:

• 1 tbsp. chopped coriander leaves

Instructions

1. Peel and slice turnips thickly.

2. Peel and slice/chop onions.

3. Peel and grate or finely chop ginger.

4. Heat oil in a pan and add cumin seeds and asafoetida powder.

5. When seeds splutter/crackle, add ginger and onion. Fry until onion is lightly browned.

6. Turn heat down and add spices (except garam masala), salt and tomatoes/tomato puree. Iff too dry, you can add 2-3 tablespoons of water, to stop the spices from burning. Cook for a few minutes, stirring frequently.

7. Add turnips and stir them in. Cook covered on low-medium heat until turnips are nearly cooked. They should not be too mushy. No additional water is required as fresh turnips and onions release enough of their natural water during cooking. However, if too dry, add 2-3 tbsp. water. I often cook them in a pressure cooker pressure builds up and then turn the heart off.

8. Adjust seasoning and add garam masala. Mix.

9. Garnish with coriander leaves and serve with Plain Parathas or as part of any Indian meal.

Notes

• The pictures show half white half red onions. that is only because I happened to have a bit of both to finish. Use any type of onions you have.