Turnip Do-Pyaza Sabji/Bhaji
This simple recipe comes from my sister, Abha, in Lucknow. You can add a couple of chopped potatoes to this curry. You can make the same dish with Kohl Rabi (Ganth Gobhi) Serves 4-6
500 gm. turnip or shalgam, peeled and cut into thick, bite sized slices
300 gm. (2 medium) onions, peeled and chopped
2 tomatoes chopped
2 tbs. cooking oil
1 tsp cumin seeds (or mustard/rai seeds)
A pinch of asafoetida resin (optional)
1 tsp finely chopped ginger
1 tsp. salt (adjust to taste)
1/2 tsp. chilli powder
1.5 tsp. coriander powder
1/2 level tsp. Garam Masala to add at the end
1/2 tsp. turmeric powder
1 tbs. chopped coriander leaves
Heat oil in a pan and add cumin seeds and asafoetida powder.
When seeds splutter, add ginger and onion and fry until onion is a little brown.
Add tomatoes, all the spices (except garam masala) and salt, Cook until tomatoes are softened.
Add turnips and cook covered on low-medium heat until turnips are nearly cooked. They should not be too mushy. No additional water is required as turnips and onions release enough of their natural water during cooking. If you need to add water, either you are cooking on too high or turnips are not fresh.
Adjust seasoning and add garam masala. Mix.
Garnish with coriander leaves and serve with Plain Paratha or as part of an Indian meal.