Vegetarian
Ghotwe Shalgam
Dadi Recipe
Method
Peel & chop shalgam in small 2” pieces . Pressure cook for 4 minutes after full steam, in about 500 ml water & 2 tsp of haldi.
In a kadahi, heat oil/ghee, temper the jeera, add chopped onion & ginger till they start browning. Add the boiled pieces of turnip (they should be soft enough) to this , and while continuing to cook over high flame, mash all the pieces with a fork/ spatula/jhara/kadhchi…
Once the mix is all smoothly mashed, add salt, red pepper powder, Makki flour (dissolve fully in the remaining water in the pressure cooker before mixing), bring the whole mix to boil, while stirring and mashing continuously. Once there, cook on the sim for half an hour, with the kadahi covered. Keep stirring occasionally. Add more water only if needed.
Check for seasoning. Garnish with chopped dhania & green Chillis. ENJOY…
A note
Only if the shalgam are slightly on the bitter side, you add the jaggery in the ‘dum’ stage. Otherwise there is no need.
Memories from the kitchen
