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GURWALE SHALGAM ( SWEET AND TANGY TURNIPS) punjabi style

Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms.
Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.
 This creamy version from Punjab is one of our favourites.

This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal  or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Love you mom . Although she was not with us for a long time but my panjabi cooking is very much influenced by hers.

GURWALE SHALGAM
(Sweet and Tangy Turnips)




For this we need :

500 grams  turnips peeled and cubed
4 small green chillies chopped
salt to taste and a pinch of turmeric powder
2 tbsp makkai ka atta ( maize flour) 
2 tbsp oil/ghee (clarified butter)
1 onion(s) finely chopped
1 tbsp  grated ginger
1/2 tsp cumin seeds
1/2 tsp red chilli powder
1/2 tsp  garam masala powder
1 tsp coriander-cumin powder
2 tomatoes finely chopped 
1 tsp jaggery or sugar
1 tsp  lime juice
finely chopped fresh coriander to garnish

Get set go..

1. Combine turnips, half of the green chillies, salt and turmeric powder , Add 2 cups water and pressure cook for around 5-7 min. Till the turnips have become very soft and mushy .  
2. Mash the cooked turnips with the back of a ladle whilst stirring on high heat so that it is completely mashed . Add  maize flour in it and cook for another 5-6 min .
Maize flour give nice thickness and taste . 
3. Heat the clarified butter in a pan , add cumin seeds stir till they crackle , add chopped onions and fry the onion on medium heat for about 3 minutes or till the onions are light brown. Add the ginger and the remaining green chillies. Fry briefly till the ginger turns brown. Add the all the dry spice powders and mix well. Add tomatoes and fry for another 2-3 min till tomatoes mashed properly and oil separates .
4. Add the turnips and mash them with the back of a ladle whilst stirring on high heat so that it is completely mashed . 
5. Add the jaggery or sugar and keep stirring to mix well. Put off the heat and mix in the lime juice.
Garnish with chopped fresh coriander. Mom used to put a big spoon of warm clarify butter/ ghee on top for special aroma and taste ..i omit it to reduce to much of fat but if you wanted to add nothing like that it just taste awesome.

TIP:

Traditionally tomatoes are not suppose to be used , but I used it because I like little tangy taste if you like sweetness , you can omit tomatoes .
You can use tamarind either instead of tomatoes for tangy a tinch . 



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