Achari Shalgam Aur Gajar Ka Shaag

Turnips and carrots cooked in pickle spices and lot of chillies. This recipe has featured on the show Khanakhazana.

By Sanjeev Kapoor 06 May 2014 in Recipes Course

New Update

Main Ingredients	Turnips (shalgam), Carrots
Cuisine	Fusion
Course	Main Course-Veg
Prep Time	16-20 minutes
Cook time	26-30 minutes
Serve	4
Taste	Mild
Level of Cooking	Medium
Others	Veg

Ingredients list for Achari Shalgam Aur Gajar Ka Shaag

2 Turnips (shalgam) sliced
2 Carrots cut into batons
2 tablespoons Mustard oil
a pinch Asafoetida
2 teaspoons Split mustard seeds (rai ki dal)
1/2 teaspoon Onion seeds (kalonji)
1 teaspoon Fennel seeds (saunf)
to taste Salt
2 teaspoons Ginger paste
2 teaspoons Garlic paste
1 tablespoon Coriander powder
1/2 teaspoon Red chilli powder
6 Big Fresh red chillies slit
6 Big Green chillies slit
4 teaspoons Malt vinegar
2 teaspoons Jaggery (gur) grated

Method

1. 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.

2. 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.

3. 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.

4. Take off the heat and serve.

#Asafoetida #Carrots #Coriander powder #Fennel seeds (saunf) #Fresh red chillies #Garlic paste #Ginger paste #Green chillies #Jaggery (gur) #Malt vinegar #Mustard oil #Onion seeds (kalonji) #Red chilli powder #Salt #Split mustard seeds (rai ki dal) #Turnips (shalgam)