How to make Achari Shalgam Aur Gajar Ka Shaag -
Turnips and carrots cooked in pickle spices and lot of chillies
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Turnips (शलजम), Carrots (गाजर)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Achari Shalgam Aur Gajar Ka Shaag checkout Shalgam Aur Matar Ki Subzi, Shalgam Adraki Gobhi, Grilled Shalgam with Honey Mustard, Gogroon Thoom . You can also find more Main Course Vegetarian recipes like Khatti Mithi Phalli Kashmiri Paneer Masala Malvani Drumstick Chilli Garlic Eggplant
Achari Shalgam Aur Gajar Ka Shaag Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Achari Shalgam Aur Gajar Ka Shaag Recipe
Turnips 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
Method
Step 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.
Step 2
Cover and cook on high heat for five minutes. Add ginger paste, garlic paste, coriander powder, red chilli powder and mix well.
Step 3
Add the slit green chillies and red chillies and stir. Add half a cup of water, stir and cover.
Step 4
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.
Nutrition Info
Calories : 181.3 Kcal
Carbohydrates : 21 gm
Protein : 0.99 gm
Fat : 10.31 gm
Other : 1.5
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
