Shalgam
Servings: 2
Time: 50 min
ingredients
3 medium shalgam pieces
2 tbsp cooking oil
1 small finely diced onion
1/2 cup frozen peas (optional)
1/2 tsp garam masala
1/2 tsp haldi powder
1/2 tsp red chilli powder
1/2 tsp dhania
1/2 tsp sabut jeera
1/2 tsp minced ginger
2 red dry chillis
salt to taste
chopped coriander leaves for garnish (optional)
Time: 50 min
ingredients
3 medium shalgam pieces
2 tbsp cooking oil
1 small finely diced onion
1/2 cup frozen peas (optional)
1/2 tsp garam masala
1/2 tsp haldi powder
1/2 tsp red chilli powder
1/2 tsp dhania
1/2 tsp sabut jeera
1/2 tsp minced ginger
2 red dry chillis
salt to taste
chopped coriander leaves for garnish (optional)
method
- peel shalgam and rough dice in cubes
- rinse shalgam in cold water and add in a medium saucepan
- add about 1/2 cup water in pan, you don't have to immerse shalgam in water
- add a little salt, haldi and chilli in water
- cook on slow gas for 20 to 30 minutes
- once shalgam begins to soften start mushing it with the back of a spoon; then add peas (optional)
- in a separate skilet, heat onion and oil on medium high heat
- once onions start to soften and all the spices
- 2 minutes later add onions
- transfer the mashed shalgam in the onion masala skillet and - Bhoono shalgam for 5 to 10 minutes
- add coriander leaves and mix (optional)
- server hot as a dollop on top of hot individual rotis, or on the side of them
- peel shalgam and rough dice in cubes
- rinse shalgam in cold water and add in a medium saucepan
- add about 1/2 cup water in pan, you don't have to immerse shalgam in water
- add a little salt, haldi and chilli in water
- cook on slow gas for 20 to 30 minutes
- once shalgam begins to soften start mushing it with the back of a spoon; then add peas (optional)
- in a separate skilet, heat onion and oil on medium high heat
- once onions start to soften and all the spices
- 2 minutes later add onions
- transfer the mashed shalgam in the onion masala skillet and - Bhoono shalgam for 5 to 10 minutes
- add coriander leaves and mix (optional)
- server hot as a dollop on top of hot individual rotis, or on the side of them
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