Turnip With Garlic Bhaji/Sabji
Lahsun Wale Shalgam
Sunita Gupta
Note from Mamta: This extremely simple but delicious recipe is from my husbands sister in-law, who lives in Delhi. You can try making it with a south Indian style tarka of black mustard seeds, urad and chana dal and a few curry leaves. Here in picture, I have used Panch Pooran tarka. If your turnip greens/leaves are very fresh, you can chop them up and add too.
Serves 3-4
Ingredients
500 gm. turnips
1-2 tbsp. oil
1 tsp. cumin seeds*
2 whole chillies*
2-4 garlic cloves (depending on size of cloves), peeled and thinly sliced
1/2 inch piece of ginger, peeled and thinly sliced
1-2 dry red chilli (adjust amount according to size and heat of chilli)
Salt to taste
* These 2 are not in the original recipe, but I add them for extra flavour.
Instructions
Peel, top and tail and thickly sliced turnips.
Rinse and leave to drain.
Give a good rinse 2-3 times in cold water.
Heat oil in a pan.
Add cumin (or other seeds you are using). When they begin to crackle, add dry red chillies and stir for a few seconds.
Add ginger and garlic and fry for 15-20 seconds.
Add turnips and salt. Stir fry for a minute or less, then cover and cook on low heat until done, stirring a few times. Young turnips will cook quickly. I often cook more mature ones in a pressure cooker for a couple of minutes. When using pressure cooker, you need to add 1/4 cup of water so steam can build up.
Serve hot with Plain Paratha or Chapatties.
