• 5 shalgam (turnip)
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• Salt to taste
• 3/4 tsp coriander powder
• 1/2 tsp amchoor (dry mango powder)
• 1/2 tsp garam masala
• 1 tbsp oil
• 1/2 tsp cumin seeds
• A pinch of hing (asafoetida)

Peel and wash shalgam. Chop them into cubes.

Heat oil in a kadhai/wok or a pan. Add cumin seeds and when they crackle, add hing.

Add shalgam pieces and salt and all the spices except amchoor and garam masala. Mix well. Turn the heat to medium-low and cover the pan.

Cook, stirring occasionally, till shalgam gets tender. Add amchoor and garam masala and after 1 minute, turn off the heat. Serve shalgam ki sabzi hot with roti or paratha.

by Pak101.com (few years ago!) / 5834 views