This humble veggie has a lot of nutritional benefits and is considered low in calories and should be included in our daily diet. The pungent smell may not be too inviting, but if cooked properly with a combination of masalas, tastes absolutely fine. I prepared it with an addition of some green peas - the Bengali way. Great as a side dish with chapattis or with steamed rice.
- 2 shalgum, cubed
- 1/2 cup frozen green peas
- 4 tbsp. mustard oil
- 8-10 bodi (dried lentil dumplings / Vadi)
- 1/2 tsp. cumin seeds
- 2 green cardamoms
- 1" cinnamon
- 3-4 cloves
- 1 bay leaf
- 1 onion, chopped
- 2-3 cloves garlic
- 1" ginger
- 2 green chilies, slit
- 1 tomato, chopped / 1 tsp. tomato paste
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. roasted coriander-cumin powder
- 1/2 tsp. garam masala powder
- 1 tsp. ghee (clarified butter)
- coriander leaves to garnish
Grind the onion, ginger, garlic and the tomatoes to a smooth paste. Mix this paste along with coriander-cumin powder, turmeric powder and 1/4 cup water and keep aside.
Heat 1 tbsp. oil in a non-stick pan and saute the chopped shalgam till light brown in colour. Keep aside. Heat another 1 tbsp. oil and fry the bodi till golden brown. Remove and keep aside.
Heat the remaining oil and temper with bay leaf, cardamoms, cloves, cinnamon and cumin seeds. After it stops spluttering, add the ground paste and saute till the oil leaves the sides of the pan.
Now add the sauteed shalgam cubes, green peas, slit green chilies, fried bodi, salt and 1 - 1/2 cup water. Simmer, covered on low flame.
When half done, add the garam masala and continue to cook till the shalgam turns soft and the gravy is thick. Just before taking off the fire, add the ghee and mix well. Serve, garnished with coriander leaves.