Shalgam Fry

Instructions

1. 1

   Prepare Vegetables

   • Wash, peel, and chop the turnips into small, 1/2-inch cubes.
   • Finely chop the onion and tomatoes. Mince the garlic, grate the ginger, and slit the green chilies lengthwise.
2. 2

   Temper and Sauté Aromatics

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds until fragrant.
   • Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until the raw aroma disappears.
3. 3

   Build the Masala Base

   • Add the chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they turn soft, mushy, and oil begins to separate from the masala.
   • Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for one more minute, stirring continuously to prevent the spices from burning.
4. 4

   Cook the Turnips

   • Add the cubed turnips and the sugar to the pan. Stir thoroughly to coat the turnips evenly with the spice mixture.
   • Pour in 1/4 cup of water, bring the mixture to a simmer, then reduce the heat to low.
   • Cover the pan and let the turnips cook for 12-15 minutes. Stir every few minutes to prevent sticking. The turnips are done when they are tender and can be easily pierced with a fork.
5. 5

   Finish and Garnish

   • Once the turnips are cooked, use the back of your spoon to gently mash a few pieces against the side of the pan. This helps to thicken the curry slightly.
   • Sprinkle the garam masala over the top and mix gently.
   • Garnish with freshly chopped coriander leaves. Serve hot.