shalgam bhein matar ki subzi...turnips with lotus stem with peas ...

A quick sabzi if you have a skill or help for chopping vegetables really fast . As soon as the veggies are chopped this curry is very quick and i love the mixed flavors of green coriander leaves , green peas and turnips together . Potatoes and lotus stem remain neutral against these flavorful and aromatic ingredients and balance the curry with nutrition and off course taste wise too ...
 

Once you are done with this chopping it's a matter of 5 minutes if you have ginger garlic paste and fresh tomato puree . I make these fresh and takes me another 5 minutes ...

ingredients...

2 large turnips
1 large fat lotus stem
1 medium sized potato
1 cup of green peas ( preferably fresh )
2 large red tomatoes ( preferably desi or heirloom )
1 inch piece of ginger
2-3 garlic cloves
2-3 green chillies
1 tbsp of everyday curry powder
1 tsp turmeric powder
1-2 tbsp of chopped green coriander leaves
1 tbsp of mustard oil
1 tsp of cumin seeds
salt to taste

procedure...

Make a paste of ginger garlic and green chillies and later in the same mixie jar make a coarse paste of tomatoes . Chop the vegetables as shown in the picture...


Heat the oil in the pressure cooker pan and throw in the cumin seeds . Wait as the cumin seeds pop and get aromatic , add the ginger garlic paste , turmeric powder and curry powder in quick succession . Add salt and keep tossing the pan to fry the spice mix till it gets aromatic ....




Add the potatoes , lotus stem and turnips to the frying mix and toss again to coat the pieces .. keep tossing the vegetables for a couple of minutes for a quick searing .




Add the green peas and enough water to cover the veggies ...
Close the lid and let it pressure cook just till the first whistle blows .
Let the pressure escape and add the chopped coriander leaves immediately after opening the lid , cover the lid again for a couple of minutes and serve hot with chapatis or plain parathas...


This is a curry with thin soupy gravy and the flavors come from the green coriander , peas , tomatoes and fresh turnips........ the winter goodness of all the fresh veggies.

Very healthy and delicious . All those who do not appreciate turnips fort their smell ( i am not one of them ) will be delighted with this curry as the turnips almost taste like potatoes in this one .... very unlike the gogji nadir where the turnips take a center stage of flavors....

Another curry with turnips and potatoes is lined up cooked with a different procedure ... a quicker version than this 1 minute wonder .... minus the chopping time if you are slow :)

Check out the next milder and mushy curry which prompts even the turnip haters to have second helpings...

some more street food | chooda matar of Banaras...

Chooda matar or chiwda matar is basically a Banaras version of pohe. A winter treat with fresh green peas and the new crop of paddy made into flattened rice that is called Chiwda or chooda in the region is concocted into a spicy warm breakfast that I believe is the best cereal breakfast ever. Warm, savory and refreshing flavors of winters. Chooda matar is very much a homely dish, taken up well by some street food joints (chaat bhandars)in the city as well. I remember Kashi chaat bhandar for it's chooda matar that is literally soaked in ghee, but very warming flavors of garam masala coming through. I liked this combination of sweet green peas, hot garam masala and aromatic ghee in this dish.

Though I was not a street food lover as a youngster, somehow in my research days got hooked to the various snacks available in the famous joints there, the Kashi chat bhandar at godolia, the Monga's, the Ayyar's cafe, and not to forget the chatwala at sankat mochan mor, or the kulfi faluda and lassi of the Bansfatak area where I used to go with madam, Dr Maya Goyle (my research guide)...............so many things to be nostalgic about..........

This garam masala, milk and ghee laden chooda matar is miles away from the aalu poha or kanda poha of Maharashtra, it is available in the winters in all the chaat bhandars of the city and is loaded with desi ghee. I make it lighter at home and according to my taste buds, as a favorite winter breakfast on weekends or an evening tea accompaniment on weekdays, but we have to skip dinner after that. It is a full meal when you have a large portion. Just like a tehri or pulav.

Good quality pohe or chiwra is essential for making chooda matar, Basmati or Govidbhog chiwra makes the best. I remember when we were in Dhanbad, the fragrant Govindbhog chiwra was available there, a short grained rice made flatten rice in the season, that was the ultimate for chiwda matar. Here in Delhi I make it with Basmati chiwda and it turns out good.

                                              chiwra matar

ingredients

thick variety of chiwra/pohe/flattened rice flakes 1.5 cup
peas 2 cup
cumin seds/sabut jeera 2 tsp
ginger 2 inch piece, finely chopped
green chillies 4 finely chopped
green coriander 1 cup, finely chopped, stems and leaves separated
lemon juice 3 tbsp/lime juice 1 tbsp or to taste
sugar 1-2 tsp depending on how fresh are the peas
black pepper powder 1 tsp
garam masala powder 1.5 tsp[without coriander powder]
salt to taste
milk 1/2 cup
cream 1/2 cup[optional]
ghee 2 tbsp

preparation

Rinse the chiwra through a strainer, drain well and soak in milk and cream for 10 minutes [less if it is finer].

Heat ghee in a pan and add cumin/jeera into it, add in the ginger and green chilies when the jeera crackles,after a few seconds add in the powder masalas. Stir and immediately add in the peas with sugar and salt, stir, add the coriander stems and add 1/2 cup of water and cook covered on medium heat until the peas are done. Open the pan, there should be still some water left, add in the soaked chiwda and mix well, fluffing it up.

I sometimes add the finely chopped stems of coriander leaves at this stage n after mixing cook it covered on low flame for 3-4 minutes. This collage shows all the steps in the making of chooda matar.

Add the coriander leaves and lime juice..mix well and serve garnished with fried dry fruits, which I seldom do. You would see loads of raisins and fried cashews in the chaat bhandar versions, at home we like the green peas shining more in our chooda matar.

It is loaded with a strong aroma of green coriander and garam masala, There is heat owing to a lot of ginger, black pepper powder and green chilies too, balanced by lime juice if you use. I avoid lime juice mostly as I like the stems of coriander greens to impart their earthy citrusy flavor more.

Truly a winter food. Have it with a hot mug of masala chai and your day is bliss.

Just dig in...