Spicy Turnips (Masala Shalgam-India) Pessure Cooker

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Spicy Turnips (Masala Shalgam-India) Pessure Cooker

 

10 ozs. turnips peeled chopped and washed

1 large onion chopped

1 tomato chopped

1/2 teaspoon each of grated garlic and ginger

1 green chilli chopped

1/2 teaspoon each of sugar, cumin powder and coriander powder

1/4 teaspoon turmeric powder

1/2 cup water

1 tablespoons butter or oil

salt to taste

finely chopped coriander leaves to garnish.

 

 

Heat the butter / oil in a pressure cooker till it is medium hot. Add the

chopped green chilli(es), grated ginger and garlic. Fry briefly. Add the chopped

onion(s) and saute on medium heat for 2 minute(s) or till the onions are

lightly browned.

Now, add the chopped tomato(es), salt, and the turmeric, cumin and coriander

powders. Stir fry on medium / low heat for 2 minutes or till the fat leaves the

sides of the cooker.

Add the chopped turnips and mix. Add the water and stir well. Close the cooker

and bring to maximum pressure on high heat. Now, reduce the heat and cook on low

level for about 10 minutes. Open the cooker after all the steam has escaped.

Add the sugar and very lightly mash the cooked turnips. Keep on the flame for a

few minutes to dry out excess water if any.

Garnish with finely chopped coriander leaves.

Serve immediately with: hot white rice, Indian bread (Roti) or sliced fresh

white bread. Serves 2.

 

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I am stranded, caught in the crossfire.

SOURCE: Stevie Ray Vaughn - Crossfire