Shalgam Sabji

Credit for this recipe goes to following website
http://jugalbandi.info/2007/07/gurwale-shalgam/

… Sweet and Tangy Turnips.

Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild tasting and absorb spices well. We love it in various forms. This creamy version from Punjab is one of our favourites.

Gur is Hindi/Punjabi for jaggery.

We followed this recipe from Syvum.com, changing nothing except the quantity of ghee.

GURWALE SHALGAM
(Sweet and Tangy Turnips)

500 grams (about 20 oz.) turnips peeled and cubed
4 small green chillies chopped
salt to taste and a pinch of turmeric powder
2 tablespoon(s) oil/ghee (clarified butter)/ butter
**we used 2 tsps
1 onion(s) finely chopped
1 tablespoon(s) grated ginger
1/2 teaspoon(s) red chilli powder
1/2 teaspoon(s) garam masala powder
1 teaspoon(s) coriander-cumin powder
2 teaspoon(s) jaggery or sugar
1 teaspoon(s) lime juice
finely chopped fresh coriander to garnish
**we used oregano

1. Combine turnips, half of the green chillies, salt and turmeric powder in a heavy-based pan. Add 2 cups water.

2. Cover and cook on low / medium heat for about 20 minutes or till the turnips have become very soft and mushy. Mash the cooked turnips with the back of a ladle whilst stirring on high heat so that it is completely mashed and dry.

3. Heat the clarified butter in a pan 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 the all the dry spice powders and mix well.

4. Add the turnips and mash them with the back of a ladle whilst stirring on high heat so that it is completely mashed and dry.
5. 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.

TIP:
Traditionally, the turnips are pressure-cooked for 2 whistles. This also speeds up the cooking process.