Jeera Shalgam is a popular North Indian dish that combines two main ingredients: jeera (cumin seeds) and shalgam (turnips). It's known for its comforting flavors and simplicity. The combination of these ingredients reflects the region's culinary traditions, emphasizing earthy flavors and aromatic spices. It's often served as a side dish with roti or rice, complementing various main courses.
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Ingredients Quantity
Turnips 5 no
Oil 1 tbsp
Cumin seeds 1 tbsp
Asafoetida ½ tsp
Ginger chopped 1 tsp
Garlic chopped 6-8 no
Green chilli chopped 3 no
Salt to taste
Dry mango powder 1 ½ tsp
Red chilli powder ½ tsp
Turmeric powder ½ tsp
Fresh coriander sprig 4-5 no
Fresh coriander spring for garnish
Method:-
1. Take a turnips and wash them thoroughly. Peel the turnips and dice them into bite-sized pieces.
2. Place kadai on medium flame and heat oil.
3. Add cumin seeds and let them splutter.
4. Add asafoetida and Stir for a few seconds.
5. Now add chopped ginger, chopped garlic and chopped green chilli. Sauté for a minute until aromatic.
6. Add cubed turnips and salt mix well.
7. Sauté for a minute and place a lid on top and stir occasionally.
8. Add dry mango powder, red chilli powder and turmeric powder mix well. So they are coated with the spices.
9. Take fresh coriander sprig and chopped well. Add in a shalgam and mix well.
10. Now side out in serving bowl and garnish with fresh coriander sprig
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