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
Method:
- 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.
No comments:
Post a Comment