Shalgam Ki Sabzi
How to make Shalgam Tamatar Aur Hare Lehsun Ki Sabzi, Shalgam Sabzi, Turnip in spring garlic tomato sauce, Winter special turnip recipe, Spicy Turnip Curry
I'm back with one more winter special recipe which is healthy and scrumptious and made with Shalgam, tomatoes and spring garlic. This combo is super awesome and very much loved in my house.
Shalgam is a very popular, healthy winter special cruciferous root vegetable. Cruciferous vegetables are vegetables of the Brassicaceae family. The common names of this root vegetable are turnip (English), Shalgam/ shalajam (Hindi, Marathi and Punjabi), Śālagama/ Shalgom (Bengali), Googhroon (Sindhi), Navil Kosu (Kannada), Tella Dumpa (Telugu).
Turnip bulbs as well as green leaves both are edible and loaded with various vitamins and minerals. Turnip leaves are rich in vitamin A, vitamin K, and calcium and whereas bulbs are rich in potassium, sodium, calcium and vitamin C.
☑ Health benefits of shalgam are:
⚪Low in calories
⚪Energy boosting food
⚪Good food for healthy lungs
⚪Good for cleaning mocus
⚪Give good relief from Bronchial disorders such as asthma, bronchitis and cough.
⚪Good food for bone health
⚪ Lowers the risk of cancer
⚪ Good for colon health
⚪ Prevents body odour
Let's get started
☑ Recipe details
- Preparation time 10-12 min
- Cooking time 20-25 min
- Serving 2
- Cuisine - Indian
- Recipe type Vegetable - main course
- Recipe difficulty level - easy
- Method of cooking used pressure cooking and sautéing.
☑ Ingredients required
⚪350 grams shalgam (turnips)
⚪1 Handful of fresh green garlic stalks only
⚪3-4 medium size tomatoes (puree)
⚪2-3 green chillies or as per taste
⚪1 tsp sugar
⚪1tsp cumin seeds
⚪Pinch of asafoetida
⚪2tsp red chilly powder
⚪1 tsp turmeric powder
⚪Salt to taste
♨ Step 1 Mise en place
♦Turnips - Washed, peeled, tops removed and ends trimmed and cut into ½ inch pieces.
♦Tomatoes Washed and make a puree by adding ¼ cup of water if required
♦Spring garlic - peeled and roughly chopped and then rinsed under running tap water.
♦Green chillies washed, and roughly chopped.
♦ In a pressure cooker, add turnips and 2 cups of water and pressure cook for 3-4 whistles.
♦Directly in this cooked turnips, add tomato puree, stalks of spring garlic, green chillies turmeric powder, sugar and salt to taste, stir and cook until vegetables are nicely cooked, about 8-10 minutes on slow flame.. Add more water if you need to. Finally temper with cumin seeds and asafoetida and serve hot with chappati.