Dum Gogji (Curried turnips)
Ingredients
- 2.2 lb Turnips shalgam, washed
- 7 floz Vegetable oil for frying
- 4 tbsp Vegetable oil
- 6 Cloves laung
- 2 Bay leaves tej patta
- 2 Black cardamom badi elaichi
- Salt to taste
- a pinch Asafoetida hing
- 2 tsp Red chilli powder
- 2 tbsp Yoghurt dahi
- 8 floz Water
- 1 tsp Ginger powder sonth
- 1 tbsp Aniseed (saunfj powder
- 1 tsp Garam masala
- 1 Cinnamon dalchini, 2 inch stick
Instructions
- Remove the ends of the turnips and cut into 1/2 - thick rounds. Pierce with a fork and put aside.
- Heat the oil (for frying) and fry the turnips to a golden brown. Keep aside.
- Heat 4 tbsp oil. Add cloves, bay leaves, black cardamom, salt, and asafoetida. Lower heat.
- Add red chilli powder mixed in yoghurt. Stir briskly till the oil separates, ensuring that it does not stick to the bottom.
- 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.
Calories: 272 kcal
Carbohydrates: 9 g
Protein: 1 g
Fat: 27g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 1 mg
Sodium: 78 mg
Potassium: 219 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 159 IU
Vitamin C: 21 mg
Calcium: 46 mg
Iron: 1 mg