Sunday, January 7, 2018

shalgam matar ki sookhi subzi


Turnips are not the favourite vegetable of many people I know, including my husband but there are some people who wait for winters so they can eat turnips. I have got some great feedback about the turnip recipes I have posted here, especially the shalgam alu matar ki subzi and shalgam bhien matar ki subzi that many of my readers have started cooking regularly every season.

shalgam matar ki sookhi subzi

Bringing you another shalgam matar ki subzi for you today and this one is a unique shalgam subzi that was shared generously by a lady who was buying turnips along with me and I sensed she loves turnips going by the way she was choosing them. The recipe is something I could never have imagined existed, with loads of coriander leaves and a hint of sugar, this turnip subzi has become my favourite now. I have already cooked it three times in three days to get this shalgam matar ki subzi well entrenched into my memory.

I love the recipe exchange that happens in the weekly vegetable market I visit. Most of the the times it is me who ends up giving recipe suggestions to people when they see me buying unusual vegetables like these turnip leaves for shaljam patta gosht or mongre (rat tailed radish), red cabbages etc. and end up asking how do I cook them. But I have realised that it happens both ways as I always feel free to ask people about how they are planning to cook something they are buying. There are smiles exchanged instantly as a reward and then the recipes just tumble out for our pleasure.

shalgam matar ki sookhi subzi

This shalgam ki subzi is a typical everyday punjabi recipe that is made without any onion and tomatoes, the lady who shared the recipe told me specifically that she loves this recipe because it is devoid of onion and tomatoes. She just suggested to dump everything together and cook covered till done. The generous use of dhaniya patta and this quick method was enough to make me try the recipe just as I reached home that day, armed with all the fresh ingredients needed. The only change I made in the recipe is the addition of peas and use of green garlic instead of regular chopped garlic she had suggested, both types of garlic work well I realised after the three trials I did.

ingredients 

(serves 2-3)
300 gm or 2 large fresh turnips (I doubt if the recipe will work with mature or shriveled turnips)
1 cup chopped coriander leaves with the stalks
1/2 cup freshly shelled peas (optional)
2 tbsp chopped green garlic or 2 tsp chopped garlic cloves
1 tbsp grated ginger
chopped green chilies to taste
1 tsp everyday curry powder (coriander, cumin, pepper and tejpatta powdered together)
1/2 tsp turmeric powder
salt to taste
1/4 tsp sugar
1 tbsp mustard oil

procedure 

Clean and cube the turnips. Keep aside.

Heat the mustard oil in a pan and tip in the dry spice powders along with the chopped garlic, green chilies and ginger at once. Cook till everything gets aromatic, just about 30 seconds or so.

Add the cubed turnips along with peas and chopped dhaniya patta (coriander greens), mix well. The amount of dhaniya patta will feel too much at this stage but don't be alarmed as this is where the taste comes from.
shalgam matar ki sookhi subzi

Add the salt and sugar, mix well and cook covered at lowest temperature till done. It takes about 8-10 minutes to cook.

You can add some water to make a thinner curry and can add a dash of lime juice if you would like a little tartness. You won't need it if the turnips and peas are fresh because the quality of ingredients is a determining factor in this recipe.

shalgam matar ki sookhi subzi

This is one of those recipes of turnips that even the turnip haters would approve of, just as the husband did. This subzi pairs well with crisp hot parathas, khameeri rotis, kulchas and plain roti but I think we would love it with khichdi, rice and dal type of meals too.

Make this shalgam matar ki subzi now and let me know if you liked it as much as we did.






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