Shalgam Ki Subzi,Turnip Curry

Ingredients

• 600 gms Turnip/Shalgam
• 1/3 cup Green Peas / Hari Matar
• 2 medium Tomato / Tamatar (200 gm)
• 1.5 tsp Ginger / Adrak
• 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
• 1 tsp Coriander Powder / Dhaniya Powder
• 2.5 tsp Lemon Juice / Nimbu Ka Ras
• 1 cup Water / Paani
• 2 tsp Sugar / Chini
• To Taste Salt / Namak
• 1.5 tsp Clarified Butter / Desi Ghee
• 4 tbsp Cooking oil
• 1.5 tsp Green Chillies / Hari Mirch (chopped)
• 1 tsp Cumin Seeds / Sabut Jeera
• pinch Fenugreek Seeds / Methidana
• Pinch Asafoetida / Hing powder

Instructions

1. 1

   Wash and peel turnip and chop into medium size pieces.

2. 2

   Leach the tomatoes before using for kidney patients.(slice and soak tomato in water for few hours and then discard that liquid)

3. 3

   Heat oil in a pressure cooker and add the tempering ingredients.When seeds start crackling add chopped tomato and stir for a minute.

4. 4

   Add chopped turnip, green peas ,chili powder,coriander powder,salt and turmeric.Add a cup of water and pressure cook for 3-4 whistles on medium heat.

5. 5

   When cool down then open the cooker and roughly mash the boiled turnip with the laddle.

6. 6

   Add sugar and ginger and cook till it thicken slightly.

7. 7

   Then add lemon juice and fresh coriander and ghee

8. 8

   Serve hot with chapati or paratha.