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Shalgam (turnips) – 500 gms
Large onions – 2
Curd – 1 ½ - 2 cups
Cloves – 6
Green cardamom – 6
Black cardamom – 2
Cinnamon – 3 cm
Turmeric – ½ tsp
Chilli powder – 1 tsp
Cumin powder – ½ tsp
Coriander powder – 1 tsp
Salt to taste
Oil – 2 tbsp


  • Wash and peel the turnips, rinse again and cut into small pieces. Finely slice the onions.  Beat the curd till smooth.
  • Heat the oil in the pressure cooker; add all the whole spices and fry for a minute till fragrant.
  • Add the onions and 1/4th cup of water; close the lid and cook on low pressure for 10-15 minutes. Remove from heat and let the pressure goes down. 
  • The onions should be soft and pulpy. Sprinkle in the spice powders, turn up the heat and stir fry for a minute or so till well integrated.
  • Stir in the turnips along with the curd, salt. Close the lid and cook for 2 whistles until tender.

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