Turnip curry /Shalgam ki sabzi simply delicious!
Prep time: 10 minutes
Cooking time: 25 minutes
- 500 gm Shalgam /turnips, washed, peeled and chopped into tiny cubes
- 2 tomatoes medium size, finely chopped
- 3 medium size onions, finely chopped
- 1 tsp ginger, finely grated
- 12 cloves of garlic, mashed well
- 2 green chilies , finely chopped
- 1 tsp sugar
- 1 tsp Cumin, roasted and powdered
- 2 tsp Coriander powder
- 1/2 tsp turmeric powder
- 1 cup water
- 2 tbsp olive oil / mustard oil
- 2/3 tsp Salt or / salt to taste
- 2 tbsp Coriander leaves, finely chopped
In a pressure cooker heat the oil add the chopped green chillies, grated ginger and garlic paste fry for half a minute.
Add the chopped onions and saute for five minutes or till the onions are lightly browned on medium flame.
Add pureed tomatoes, salt, turmeric, cumin and coriander powder. Fry on low flame for 5-7 minutes.
Add the turnip cubes and mix , add water and stir well. Close the cooker lid and on high flame, the moment pressure is formed reduce the heat and cook on low flame for about 10 minutes.
When pressure comes down open the cooker add the sugar and mixing the cooked turnips mash them.
Cook for a few minutes. Serve hot garnished with finely chopped coriander leaves with tandoori roti or any Indian bread of your choice! Dals / lentils and Raitas are good accompaniments.
Turnips, Scientific name: Brassica rapa (Rapifera Group) are nutritious root vegetables sought after in a variety of cuisines across Europe, Asia, and Eastern American regions. It is one of the cool-season vegetables belonging within the broad Brassicaceae family, which also includes cabbage, kale, brussels-sprouts, etc. The roots have been cultivated as staple food during ancient Greek and Roman periods. Although, its bulbous root which is widely popular, it is its top fresh greens rather more nutritious, several times richer in vitamins, minerals, and antioxidants.
Health benefits of turnips:
- Turnips are very low calorie root vegetables; contains only 28 calories per 100 g. However, they are very good source of anti-oxidants, minerals, vitamins and dietary fiber.
- Fresh roots are indeed one of the vegetables rich in vitamin C; provide about 21mg or 35% of DRA of vitamin C per 100 g. Vitamin-C is a powerful water-soluble anti-oxidant required by the body for synthesis of collagen. It also helps the body scavenge harmful free radicals, prevents from cancers, inflammation, and helps boost immunity.
- Turnip greens indeed are the storehouse of many vital nutrients; contain certain minerals and vitamins several fold more than that in the roots. The greens are very rich in antioxidants like vitamin A, vitamin C, carotenoid, xanthin, and lutein. In addition, the leafy-tops are an excellent source of vitamin K.
- In addition, its top greens are also a very good source of B-complex group of vitamins such as folates, riboflavin, pyridoxine, pantothenic acid and thiamin.
- Furher, the fresh greens are also excellent sources of important minerals like calcium, copper, iron and manganese.