Jerusalem Artichoke Bhaji/Sabji
Jerusalem Artichoke Ki Sabji
Mamta Gupta
Jerusalem artichokes, also known as sunroot, sunchoke and earth apples, are different from globe artichokes. They are of sunflower family and the globe artichokes, from Thistle family. Their ginger like tubers are eaten as potatoes. They taste delicious, slightly nutty, almost like the Indian water chestnuts called Singhara. This recipe is based on Water Chestnut Bhaji recipe from my elder brother Ashok.
Serves 4-6
Ingredients
500 gm. Jerusalem artichokes
2 tbsp. oil
1 1/2 tsp. cumin seeds
A large pinch of hing or asafoetida powder (optional)
1/2 tsp. or less chilli powder, adjusted to taste (you can use chilli flakes)
1/2 tsp. salt, adjusted to taste
Juice of 1/4 lemon
1/4 to 1/2 tsp. home made Garam Masala
Instructions
Boil artichokes just like you would boil potatoes. I microwave steam mine with skin, in a suitable microwave steamer, on full heat (around power 800), for 6-7 minutes. They should not be boiled too soft, some crunch left is nice. Remember, they are eaten raw in salads.
Cool and peel. Cut into size you would like.
Heat oil in a wok or karahi, add cumin seeds and asafoetida powder.
As seeds crackle, add artichokes, chillies, salt, and turmeric if you like. Cook covered on low heat, stirring frequently, until they look nice and shiny and well coated. Do not overcook, they are already boiled. They should retain some of their crunch.
Squeeze a little lemon juice, sprinkle the garam masala and transfer to a bowl.
Serve hot with Plain Paratha or on their own as a snack.
