How to make Shalgam Curry | Turnips in Coconut Milk | Shalgam Sabzi | Indian Turnip Curry

Ingredients ------------------

- tender turnips (cut into pieces) - 250 grams

- salt - 1 teaspoon

- turmeric powder - ½ teaspoon

- oil - 1 tablespoon

- mustard seeds - 1 teaspoon

- onion (chopped) - 1 cup

- garlic (chopped) - 1 tablespoon

- green chilly - 2

- cumin powder - 1 teaspoon

- coriander powder - 1 tablespoon

- tomato (chopped) - 1 cup

- turmeric powder - 1 teaspoon

- salt - to taste

- coconut milk - 1 cup

- fresh mint leaves (for garnishing) - ¼ cup

Method ------------

1. Cook turnip in a heavy bottom skillet with salt and turmeric power. Keep aside.

2. Heat oil in pan and add mustard seeds, until the mustard seeds crackles.

3. Then add onion, garlic, and green chilly and cook until onion turns translucent.

4. Add the cumin powder, coriander powder, tomato, turmeric powder, salt and cook for 5 minutes.

5. Add the turnips and then coconut milk and mix until all the ingredients are well combined.

6. Increase the heat to high and cook until any remaining water is evaporated, about 3 minutes.

7. Serve hot, garnished with mint leaves.