Shalgam ( turnip) peas curry

 

Ingredients

Shalgam ( turnips)—8 to 9–small ones

Frozen peas or fresh —1 cup 

Oil—2 tablespoon 

Jeera (jeerige//cumin seeds)—1 tablespoon 

Asafoetida (hing//ingu)—1 teaspoon 

Salt—to taste

Sugar—1 teaspoon 

Kasoori methi—1 tablespoon 

Tomatoes—2 big ones

Onion—2 medium sized  ones

Ginger ( shunti//adarak)—small piece

Garlic (belluli//lehsun)—1 big or 3 small pods

Green chillies ( hasiru menasina kayi//hari mirch)—3 

Powders

Kadale hittu ( besan//gram flour)—2 tablespoon 

Red chilli powder—2 teaspoon 

Jeera powder (cumin//jeerige)—1 tablespoon 

Dhaniya ( coriander seeds) powder—1 tablespoon 

Garam masala powder—1/2 teaspoon 

Amchur powder ( dry mango powder)—1 teaspoon or 1 tablespoon lemon juice 

Turmeric ( arisina//haldi) powder—1 teaspoon 

Method 

Wash and peel the skin  from Shalgam and chop into small pieces.

Grind tomatoes,onions,ginger,garlic,green chillies together in a mixer grinder jar to to coarse purée without adding water.

Heat oil in a kadai or deep vessel or cooker,once’s hot enough add jeera and asafoetida.

Sauté on medium flame.

Then add ground tomato purée mixture and saute for  2 to 3 minutes .

Next add red chilli,jeera,dhania,amchur,garam masala,turmeric powders and mix well.

Sauté for 4 to 5 minutes.

Then add chopped Shalgam,sugar and salt.

Add little water and cook till turnip becomes soft by closing with a lid.

Keep stirring in between,it doesn’t take much time to cook.

Then add besan and mix well.

Finally add frozen peas and kasoori methi crushed with hands.

Add little water at this stage to adjust consistency of subji.

Don’t make it too watery.

At this stage  you can add lemon juice.

Let it boil for a while.

Once done switch off the stove.

Delicious subji is ready to serve.

Serve with rice,chapattis,poori,naan etc.