Shalgam Methi Bhaji (Turnip Fenugreek Leaves Stir Fry)

          Aloo Methi is quite a popular dish made at home and also served in many North Indian restaurants. So how about substituting potatoes with turnip? Besides, greens are full of iron and helps in eliminating any inflammation in the body. So it is advisable to include it in our daily diet. 

           So here is a simple, easy and a quick side dish of fenugreek leaves cooked with turnip. This is my version and I cooked it in mustard oil with a tempering of panch phoron. A very nice combo that goes well with steamed rice or chapattis. 

• 2 turnips / shalgam, cut lengthwise
• 1-2 bunches methi / fenugreek leaves, washed, drained and cut
• 2 tbsp. mustard oil
• 1 tsp. panch phoron
• 1/4 tsp. asafoetida
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder

           Heat oil in a pan and temper with panch phoron. Sauté for a few seconds and add the asafoetida, followed by the turnip. Stir fry for 4-5 minutes on a medium flame.

           Add the greens, green chilies, salt and turmeric powder. Mix everything well and continue to sauté till done. Switch off the flame and serve as a side dish with plain steamed rice or chapattis. 
          

Shalgam Ka Paratha (Stuffed Turnip Flat Bread)

          You must have had Shalgam (Turnip) in a curry form. How about having it as stuffed paratha? This is just what I did today and the end result was simply delicious and wholesome. It was similar to Mooli (Radish) paratha and it can be relished with boondi raita, plain yoghurt, pickles or butter. So go ahead and try them for a weekend breakfast. They are also perfect for a lunch box meal. So check out the step by step pictorial recipe to prepare it.

• 1 & 1/4 cups whole wheat flour (makes 5 parathas)
• pinch of salt
• 1 tbsp. oil to knead
• oil to shallow fry
• boondi raita, yoghurt, pickle or butter to serve

Stuffing - 

• 2-3 shalgam (turnip), grated
• 1 tbsp. oil
• 1 tsp. cumin seeds
• pinch of asafoetida
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1/2 tsp. coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. red chili flakes
• 1 tsp. ginger, grated
• 1 tbsp. dried mint, crushed / fresh mint chopped

          Heat oil in a pan. Temper with cumin seeds and asafoetida. Saute for a few seconds. Add the ginger and all the dry spices. Saute for a few seconds.

          Immediately add the grated turnip, chili flakes and dried mint. Combine everything well and saute on a medium flame for 4-5 minutes or till dry. Set aside to cool down.

         In a bowl, mix together flour, salt and oil. Knead into a dough with required quantity of water. Cover and keep aside for 15-20 minutes.

         Divide into 10 small equal portions. Roll out each of them into a shape of a poori by dusting some flour. Take one poori and spread some of the stuffing over it.

          Cover with another poori and seal all edges. Sprinkle some more flour and roll out into a larger circle like a chapati. Roll out the remaining dough in the same manner.

          Heat a tawa / griddle and shallow fry the rolled out stuffed parathas one at a time by drizzling some oil over it and around the edges.

          Fry till they are light golden in colour. Transfer to a serving plate and serve them hot with boondi raita, yogurt, pickles or butter.

                   Heat oil & temper with cumin seeds & asafoetida. Saute for a few sec. 

                                Add ginger & all dry spices. Saute few seconds.

                                Add grated turnip & chili flakes. 

                                Oops!! forgot ginger. So I added now. 

                               Add dried mint. Mix well & saute for 4-5 minutes or till dry. 

                                 Set aside to cool down.

                                Divide dough into 10 small equal portions. 

                         Roll out each of them into the shape of a poori by dusting some flour. 

                                Take one poori & spread some stuffing over it.

                                Cover with another poori & seal all edges. 

                                Sprinkle some more flour & roll out like a chapatti. 

                                Heat a tawa & shallow fry parathas by drizzling some oil.
                   

                               All the parathas done & to be served.

                              Serve them hot with boondi raita, yoghurt, pickles or butter.

Turnip (Shalgam) Stir Fry

          It is a well know fact that turnip has a lot of nutritional benefits as it is considered low in calories. The pungent smell may not be too inviting, but if prepared with a combination of various spices, it simply tastes delicious. So if you are a fan of this humble veggie, then do prepare this side dish, that I made into a South Indian style. 

          I added some sambar powder to enhance the flavour. You can substitute it with garam masala powder or kasur methi as per your preference. This simple stir fry can be had as a side dish with rice or chapattis. So check out the step by step pictorial recipe to prepare it.

• 2-3 medium size turnip, cubed
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1-2 sprig curry leaves
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• pinch of fenugreek seeds
• pinch of asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. red chili flakes
• 1 tsp. sambar powder
• 1 tsp. lime juice
• 2-3 tbsp. coriander leaves, chopped

          Pressure cook the turnip for one whistle and keep aside. Heat oil in a pan and temper with mustard seeds, cumin seeds, fenugreek seeds and asafoetida. Saute for a few seconds. 

          Add the onion, curry leaves and garlic. Fry till they turn light brown. Now add the turnip, salt, turmeric powder, coriander powder and chili flakes.

          Stir fry for 2-3 minutes. Add the coriander leaves, sambar powder and lime juice. Mix everything and saute for a minute. 

          Switch off the flame and transfer to a serving dish. Serve as a side dish with rice or chapattis.

                                  Cut turnip into cubes & pressure cook for one whistle.

                    Heat oil & temper with mustard seeds, cumin seeds, fenugreek seeds &
                    asafoetida. Sauté for a few seconds. 

                             Add onion, curry leaves & garlic. Fry till they turn light brown. 

                        Add turnip, salt, turmeric powder, coriander powder & chili flakes.

                    Sauté for 2-3 min. Add coriander leaves, sambar powder & lime juice.
                    Mix everything & sauté for a minute. 

                                  Serve as a side dish with rice or chapattis.

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, broken 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 chilly and mustard seeds. After it stops spluttering, add the asafoetida, urad dal and curry leaves. Sauté 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.