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Thursday, 16 April 2015

Spicy Turnip (Shalgum) Stir Fry With Curry Leaves - South Indian Style

          Turnip or Shalgum is not so popular a vegetable and not much liked by everyone. But this nutritious veggie is very much consumed in the Northern regions. I sometime prepare it in a Bengali version with the usual onion-ginger-garlic based thick gravy.

          Here I have decided to prepare a simple stir fry, the South Indian Style with lots of curry leaves and a simple tempering. I added some sambar powder for some extra flavour. I prepared it dry to go as a side dish with any Indian bread or with rice.

  • 3 medium size Turnip (Shalgam), cut into strips (just like french fries)
  • 2 tbsp. oil
  • 1 dry red chilly, roken into half
  • 1/2 tsp. mustard seeds
  • pinch of asafoetida
  • 1 tsp. urad dal (split black gram)
  • 3-4 sprigs curry leaves
  • 1-2 green chilies (opt)
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tbsp. sambar powder
  • 1/2 tsp. red chili flakes
  • 2 tbsp. coriander leaves, chopped

          Heat oil in a non-stick pan and temper with the dry red chily and mustard seeds. After it stops spluttering, add the asafoetida, urad dal and curry leaves. Saute till the dal changes colour.

          Now add the turnip, salt, green chilies, red chili flakes and turmeric powder and cook, covered on a low flame till the veggies turns soft.

          When done add the sambar powder and mix well. Garnish with coriander leaves and serve as a side dish preferably with chapattis.


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