ACHARI SHALGAM AUR GAJAR KA SHAAG

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Turnips and carrots cooked in pickle spices and lot of chillies

Preparation Time : 20 minutes

Cooking Time : 20 minutes




Ingredients

Turnips (shalgam), 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

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. 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. 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. Take off the heat and serve.