Dum Shalgam Recipe
Ingredients
| Turnips | 500 Gram | |
| Red chilli powder | 1 Tablespoon | |
| Aniseed Powder - 1 tbsp | ||
| Ginger powder | 1/2 Tablespoon | |
| Curd | 1 Tablespoon | |
| Salt | 1 To taste | |
| Asafoetida | 4 Drop | |
| Water | 1 (As required) | |
| Big Cardamoms - 2 | ||
| Cloves | 3 | |
| Peppercorns | 4 To taste | |
| Shahjeera - for garnishing | ||
| Oil - for deep frying | ||
Directions
GETTING READY
1 Wash the turnips well.
2 Scrape them and cut each turnip into thick round pieces.
MAKING
3 In a pan, heat oil.
4 Add in the turnips and deep fry for about 15-20 minutes until deep red in color.
5 In another pan, put 2 tablespoons of oil and asafetida.
6 Add in the red chilli powder and 1 tablespoons of water .
7 Allow it to boil for about 2 minutes.
8 Gradually add in the beaten curd, aniseed powder, ginger powder and other spices.
9 Mix well.
10 Add in the turnips and stir well.
11 Pour in about 1 1/2 cups of water and simmer on a low flame for about 10-15 minutes.
SERVING
12 Sprinkle with shahjeera and serve.
1 Wash the turnips well.
2 Scrape them and cut each turnip into thick round pieces.
MAKING
3 In a pan, heat oil.
4 Add in the turnips and deep fry for about 15-20 minutes until deep red in color.
5 In another pan, put 2 tablespoons of oil and asafetida.
6 Add in the red chilli powder and 1 tablespoons of water .
7 Allow it to boil for about 2 minutes.
8 Gradually add in the beaten curd, aniseed powder, ginger powder and other spices.
9 Mix well.
10 Add in the turnips and stir well.
11 Pour in about 1 1/2 cups of water and simmer on a low flame for about 10-15 minutes.
SERVING
12 Sprinkle with shahjeera and serve.
Chef
