Punjabi style shalgam( SWEET AND TANGY TURNIPS)
Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. However, We love it in various forms. Gurwale 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 fibre and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.
This recipe is from my mother in law’s cookbook. In fact, my mom, In-law was an excellent cook and being a Punjabi, her excellency was Panjabi cuisine. She was excellent at cooking all Punjabi dishes like Sarson ka saag, makai ki roti, gur ke chawal or any vegetable like gurwale shalgam or kormas. Moreover, I have learnt almost all Punjabi dishes from her and really wanted to thank her for that, today whatever I make related to Punjab reminds me of her. Love you mom. However, she is not with us for a long time but my Panjabi cooking is very much influenced by hers.
Although gurwale shalgam is a simple day to day curry which is very commonly made in Punjabi houses, it has already included in my special recipes as it is one of my family’s favourite.
Finally, you can try few more such tasty recipes from my blog like
GURWALE SHALGAMCourse: Indian Curries, Punjabi cuisine
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
- 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.
- Mash the cooked turnips with the back of a ladle whilst stirring on high heat to completely mashed. Add maize flour in it and cook for another 5-6 min.
- Maize flour gives a nice thickness and taste.
- 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 all the dry spice powders and mix well. Add tomatoes and fry for another 2-3 min till tomatoes mashed properly and oil separates.
- Add the turnips and mash them with the back of a ladle whilst stirring on high heat so that it is completely mashed .
- 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 too much fat but if you wanted to add nothing like that it just tastes awesome.
- Traditionally tomatoes are not to be used, but I used them because I like a little tangy taste if you like sweetness, you can omit tomatoes.
- You can use tamarind either instead of tomatoes for tangy a tinch.