Yes, you have heard it right!
After alloo bharta, shalgam or turnip bharta would become a welcome addition to your dining table.
|cooking with turnips: bharta|
It is a proud member of the cruciferous vegetable family. According to WHFoods, "The glucosinolates in turnip greens are phytonutrients that can be converted into isothiocyanates (ITCs) with cancer-preventing properties. All cruciferous vegetables have long been known to contain glucosinolates, but it has taken recent research to show us exactly how valuable turnip greens are in this regard." To know more about turnip benefits, please check here.
Though these taste bland, turnips are rich in antioxidants. It is a perfect addition to your meal planning if you are watching calories, since turnip is a low-calorie vegetable. Additionally, it is teeming with Vitamin C, which helps the body fight off free radicals that are linked to cancer. So we can claim that our very own shalgam has cancer-fighting properties as well.
Nevertheless it makes a really delectable vegetable if prepared with caution. Yes, I am familiar with some recipes now. Mom makes turnip bharta with little sugar. I went a step ahead and added potatoes to make shalgam-aloo khasa (bharta). In Odisha, bharta is known as kasa.
Let's make this shalgam-aloo bharta that makes a great accompaniment with rice and dal. I relished it with rice and mani (a sweet & sour soup from the hilly regions). My friend, Harvinder Malhotra, introduced me to this khatta-meetha gravy, during my recent visit to Punjab, and I simply loved it.
A delicious take on turnips . Savor the shalgam bharta as a condiment or relish it as a side dish, this recipe is going to mesmerize you all!
Here is some feedback on the alloo shalgam bharta
8-10 garlic cloves
1 1/2- 2 tbsp mustard oil
1 small ginger piece
dhaniya (coriander) powder
pinch of hing
jeera (cumin seeds)
fresh coriander leaves
- Slice potatoes, turnips into cubes.
- Pressure cook both along with tomatoes. Do not cut tomatoes. Drop them whole in the water.
- Boil with little salt and turmeric (haldi) in a pressure cooker. You may skip adding tomatoes and instead add tomato puree if you have.
- Just 2 whistles would be enough.
- Meanwhile, chop onions. Keep aside.
- Grind or smash garlic and ginger together.
- Take a kadahi or wok and add oil.
- Put on high flame.
- Drop in hing.
- Next, add jeera.
- Now we will add ginger-garlic paste.
- Stir fry.
- Add onions and little salt.
- Next take out the boiled tomatoes from the pressure cooker and drop into the frying onions.
- Mix well and fry on medium flame.
- Add more salt if required. Now add haldi as well.
- Stir very well so that the masala does not burn.
- Now add the boiled shalgam and potatoes.
- Mix well and let the vegetables cook for a couple of minutes and blend well with the masala.
- Next try to mash the cooking shalgam and potatoes.
- Once done, sprinkle coriander powder and kasuri methi and mix well.
- Keep on a low flame and stir intermittently for 10 minutes or until you are able to mash everything.
- Garnish with fresh coriander leaves.
- Enjoy the shalgam bharta with rice or roti.
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