This style of curry is inspired by the subzi sold by the kachori walas of Banaras which is a perfect accompaniment to pooris. The subzi of every kachori wala is different and yet all of them are equally delicious. There is one more similarity when it comes to the subzi of the kachori walas, all those subzis are made super fast with minimal spicing.
Roughly chopped vegetables dunked in a smoky tempering of some hot and aromatic spices and cooked with water till they turn mushy. I have actually watched them cooking. What to do I can't stop myself watching all of this stuff whenever I get a chance.
This version of the curry is adapted for home cooking and hence the pressure cooker is put to use saving time for convenience..
2-3 large turnips cut roughly into cubes
1 medium sized potato cut into cubes (I prefer to keep the skin on)
a cup of fresh green peas (frozen will be good too but anyways turnips and peas are available fresh in the same season)
1 large tomato chopped roughly
1 tbsp of everyday curry powder (or coriander,cumin and pepper powders in 2:1:1 ratio plus a couple of bay leaves )
1 tsp dry ginger powder or 2 tsp of grated fresh ginger root
1 tsp turmeric powder
1 tsp or more red chilly powder
a pinch of asafoetida
2 tsp of mustard oil
salt to taste
The ingredient list looks long but it is very convenient to throw them into the cooker one by one and just cover the lid to cook...
Add the dry or fresh ginger as per your choice. I grate a chunk of dry ginger over the pan and it's super quick, no running to fridge, peeling and grating the ginger and the flavors are better than the store bought dry ginger powder.
Put the pan back to heat. Add all the chopped vegetables and peas, toss them to coat well, add salt and enough water to make a mushy curry. Cover the pressure cooker and cook till the first whistle blows up. Let the pressure escape on it's own, open the lid and stir the curry lightly with a ladle so that cooked turnips and tomatoes get mushed up. You may like a dash of amchoor powder added at this stage, check seasonings and add amchoor if you feel like.
Serve hot with chapatis, crisp parathas or hot pooris for a Sunday breakfast.
The only masala used in the curry is my ever so useful everyday curry powder. This curry powder has been named as a magic curry powder by a friend and has been adopted by many of my real life friends . The spice mix has a nice earthy and citrus y blend of flavors and the bay leaves added to it add an extra touch . Very versatile especially for the north Indian stir fries and curries .
The lovely blogger couple Sarah and Brad of naughty taste buds have adopted this curry powder and have posted about it too with pictures better than mine. They are using it so creatively for their daily food..see here.....
This simple curry which reminds you that yummy meals can be quick and convenient at the same time. I make a similar curry with halved parvals ( pointed guards) and that is a nice and light summer time curry without the peas. That parval curry is a regular for dinner with chapatis, an ideal summer dinner ........
The thought of summer makes me uncomfortable as the winters days are dwindling fast. Posting a series of turnip curries is my achievements in the season as I have been so occupied to come to my blogs.
But still there is some time to enjoy turnips before they vanish under the scorching sun, make this shalgam alu matar ki subzi and see how delicious it is...