SHALGAM-ALOO KI BHURJI/ A SIDE DISH WITH TURNIP AND POTATO
A dry side dish along with other dishes or dal preparations complete an Indian meal. A side dish with seasonal veggies tastes wonderful with roti and rice. Turnips or shalgam arrive during winters in the Indian subcontinent. These are available in two varieties-one with white and purple skin and the other with red skin. Both of them belong to the radish family and are cooked with other veggies and sometimes meats too. I frequently cook turnips during winters with radish, onions, and sometimes potatoes.
To make with potatoes, both the veggies are cut into small cubes and cooked by adding a few aromatics and regular spices. Dry mango powder is used for a little tang
The red-skinned turnips come with the leaves and these leaves are added to the sabzi. These leaves are healthier and add taste to the sabzi. Those who have never tried this shalgam-aloo ki sabzi before, are advised to cook like this in a very easy way. I assure you that this unique sabzi will never disappoint you
Prep time – 20 minutes
Cook time – 20 minutes
Course – Main (side dish)
Cuisine – North India
Author – Bharti Dhawan
INGREDIENTS REQUIRED
• Turnip/Shalgam – 500 gms (peeled and cubed)
• Potatoes/Aloo – 250 gms (peeled and cubed)
• Leaves of turnip – Washed and Chopped
• Finely chopped onions – 1 large
• Finely chopped ginger, garlic, and green chilies – 1 tsp each
• Mustard oil – 2 tbsp
• Salt – To taste
• Red chilly powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder/haldi – 1 tsp
• Garam masala – 1 tsp
• Dry mango powder/amchur – 1 tsp
• Cumin/Jeera – 1 tsp
• Fennel/saunf – 1 tsp
METHOD
1- Heat oil up to the smoking point and turn it off for a while. Switch on the flame and add jeera and saunf. Allow them to splutter
2- Next, add chopped onions and sauté. Next, add chopped ginger-garlic-chilies and roast them with onions
3- Next, add chopped potatoes and roast them on low flame for five minutes.
4- Add all the powdered spices except amchur and garam masala and cook for a while
5- Now, add cubed turnips and cook with other ingredients. Cover the pan with a lid. Turn after intervals with a spatula
6- After 10 minutes the turnips and potatoes will get softened. Add chopped turnip leaves at this stage
7- Cook the leaves with the sabzi. Cover the pan with a lid so that all the flavours and juices come together
8- Add amchur and garam masala at this stage and cover the pan with a lid
9- After some time the sabzi will leave the oil from the sides and ready to serve as a side dish in the main course. Dal Tadka goes best with this tasty sabzi
A FEW MORE SIDE DISHES TO ENJOY
A UNIQUE DISH WITH TURNIP AND RADISH
PANEER BHURJI (AMRITSARI DHABA STYLE)
