Shalgam ka achar
I find shalgam ka achar very tasty and as an accompaniment to my meals. In fact many people spruce up their meals with pickle. I follow my mom’s recipe and it works out fine. You can also make gajar shalgam ka achar by adding gajar pieces and adjusting the salt and spice level accordingly.
Recipe of shalgam ka achar
1/2 kg shalgam (turnip)
1 tsp salt
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp rai (small mustard seeds) - grounded
1 tsp saunf (fennel) powder
4 tbsp mustard oil
1. Peel and wash shalgam. Let them dry naturally in air.
2. Cut shalgam into pieces.
3. Mix together salt and all the spices. Mix them with turnip pieces.
4. Pour mustard oil over shalgam pieces.
5. Store turnip pickle in an airtight bottle and keep aside for few days.
Note- It takes about 2 days in summers and 4-5 days in winters for the shalgam ka achaar to be fit to consume.
shalgam ka bharta
This recipe of shalgam ka bharta or sabzi was told by a friend of mine who is also a neighbor. She is a good cook and told me many recipes which I will be sharing with you. My husband adores this sabzi and so do I.
Recipe of shalgam ka bharta/ bhurta
3-4 shalgam (turnip)
1 medium onion- chopped
2 tomatoes- chopped
3-4 cloves garlic- chopped
1 inch piece ginger- chopped
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
1 tbsp oil
1. Wash and peel shalgam. Chop them into thick cubes.
2. Place shalgam in a pressure cooker along with 1/2 cup of water. Cook to 2 whistles.
3. Strain and discard the liquid. Mash shalgam roughly.
4. Heat oil in a pan and add cumin seeds. When they change color, add hing.
5. Add onion and sauté till light brown. Add ginger and garlic. Fry for 1 minute.
6. Add tomatoes and salt and all the spices. Cook till tomatoes become soft and pulpy.
7. Add shalgam and mix well. Cook covered on a low heat for 5-7 minutes stirring occasionally. Serve hot shalgam ka bharta with rotis.
shalgam (turnip)
cubed shalgam
