Achari shalgam aur gajar ka shaag

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Old 25-Aug-2010
Achari shalgam aur gajar ka shaag

Turnips and carrots cooked in pickle spices and lot of chillies
Preparation Time : 20 minutes
Cooking Time : 20 minutes
Servings : 4
Turnips (shalgam), sliced 2

Carrots, cut into batons 2

Mustard oil 2 tablespoons

Asafoetida a pinch

Split mustard seeds (rai ki dal) 2 teaspoons

Onion seeds (kalonji) 1/2 teaspoon

Fennel seeds (saunf) 1 teaspoon

Salt to taste

Ginger paste 2 teaspoons

Garlic paste 2 teaspoons

Coriander powder 1 tablespoon

Red chilli powder 1/2 teaspoon

Fresh red chillies, slit 6 big

Green chillies, slit 6 big

Malt vinegar 4 teaspoons

Jaggery (gur), grated 2 teaspoons

Heat mustard oil to smoking point. Then cool it slightly.Add asafoetida, split mustard seeds, onion seeds, fennel seeds and when they splutter add sliced turnip, carrot batons and salt. Stir well and add one-fourth cup of water. Cover and cook on high heat for five minutes. Add ginger paste, garlic paste, coriander powder, red chilli powder and mix well. Add the slit green chillies and red chillies and stir. Add half a cup of water, stir and cover. Cook for ten to twelve minutes on medium heat till the turnips and carrots have become tender. Add malt vinegar and grated jaggery and mix well. Take off the heat and serve.

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