Shaljam/Shaljam Bhujiya/Shaljam ki sabzi/Turnips Recipe/vegetable dish

IGREDIENTS

1kg Shaljam(Turnips)

1 medium size tomato

1/2 cup cooking oil

1 tsp salt

1 1/2tsp red chilli powder

1 1/2 tsp paprika powder

1/2 tsp turmeric powder

1 tsp crushed coriander

1 tsp crushed cumin

10-12 fresh garlic cloves

Fresh coriander(cilantro)

2 green chillis

METHOD

-wash, peel and dice the shaljam(turnips) into cubes

-dice the tomatoes into small cubes

- add cooking oil to a pan on a full flame

- add in the garlic cloves and saute for a minute

- now add in the salt, red chilli powder, paprika powder, turmeric powder and crushed coriander

- mix it altogether and than add in the tomatoes with a bit of water to stop the spices from over cooking

- mix all well and cook for 2 minutes to soften the tomatoes

- after 2 minutes add in the shaljam(turnips) and mix it altogether

- now add in 2 glasses of water and allow to come to a boil. This should be enough water to allow the shaljam to cook properly, however, if you feel you need to add more water at any point you may do so

- once the water comes to a boil, reduce the flame to medium and cover and cook until the shaljam has cooked to the point where it can be easily mashed with a spoon

- occasionally give it a stir to check there is enough water and how much the shaljam is cooked

- after 40 minutes of cooking on a medium flame, the shaljam is now cooked to the point where it is easily mashed.

- now add in the fresh coriander and green chillies(leaving some for garnishing) aswell as the crushed cumin

- turn the flame to high and continue to cook and mash it up whilst the extra water dries up. You may use a masher or hand held blender.

- once the water has dried up and the shaljam pieces are all mashed up, cook for a further few minutes and than turn off the flame

- your shaljam dish is ready to be served, serve with paratha. Enjoy!