1 kg (2.2 lb) Turnips (shalgam), washed
1 cup (200 ml) 7 fl oz Vegetable oil for frying
4 tbsp (60 ml) 2 fl oz Vegetable oil
5 - 6 Cloves (laung)
2 Bay leaves (tej patta)
2 Black cardamom (badi elaichi)
Salt to taste
a pinch Asafoetida (hing)
2 tsp (4 g) Red chilli powder
2 tbsp (40 g) 1 1/4 oz Yoghurt (dahi)
1 cup (250 ml) 8 fl oz Water
1 tsp (2 g) Ginger powder (sonth)
1 tbsp (5 g) Aniseed (saunfj powder
1 tsp (2 g) Garam masala
1 Cinnamon (dalchini), 2 inch stick
1 cup (200 ml) 7 fl oz Vegetable oil for frying
4 tbsp (60 ml) 2 fl oz Vegetable oil
5 - 6 Cloves (laung)
2 Bay leaves (tej patta)
2 Black cardamom (badi elaichi)
Salt to taste
a pinch Asafoetida (hing)
2 tsp (4 g) Red chilli powder
2 tbsp (40 g) 1 1/4 oz Yoghurt (dahi)
1 cup (250 ml) 8 fl oz Water
1 tsp (2 g) Ginger powder (sonth)
1 tbsp (5 g) Aniseed (saunfj powder
1 tsp (2 g) Garam masala
1 Cinnamon (dalchini), 2 inch stick
method
1. Remove the ends of the turnips and cut into 1/2 - thick rounds. Pierce with a fork and put aside.
2. Heat the oil (for frying) and fry the turnips to a golden brown. Keep aside.
3. Heat 4 tbsp oil. Add cloves, bay leaves, black cardamom, salt, and asafoetida. Lower heat.
4. Add red chilli powder mixed in yoghurt. Stir briskly till the oil separates, ensuring that it does not stick to the bottom.
5. Stir in the water. Add the turnips, ginger and aniseed powders, and garam masala. Cook for 10 minutes on high heat until the gravy thickens and the oil separates, stirring gently, occasionally. Serve hot.
2. Heat the oil (for frying) and fry the turnips to a golden brown. Keep aside.
3. Heat 4 tbsp oil. Add cloves, bay leaves, black cardamom, salt, and asafoetida. Lower heat.
4. Add red chilli powder mixed in yoghurt. Stir briskly till the oil separates, ensuring that it does not stick to the bottom.
5. Stir in the water. Add the turnips, ginger and aniseed powders, and garam masala. Cook for 10 minutes on high heat until the gravy thickens and the oil separates, stirring gently, occasionally. Serve hot.
serving amount
serves: 8 - 10
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