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!