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Gurwaale Shalgam

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Top Rated Recipe

Chef Shantanu Gupte

By Chef Shantanu Gupte From Health Mange More

Last Updated: Sep 03, 2019

Gurwaale Shalgam

About Gurwaale Shalgam

Table of Contents

1. About Gurwaale Shalgam

Sweet and sour turnips

2. Ingredients

  • Turnips (shalgam), diced 1 cup
  • Jaggery (gur), grated 2 tsps
  • Salt to taste
  • Turmeric powder 1 tsp
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3. How to Make Gurwaale Shalgam (Stepwise Photos)

4. Method

  • Boil 2 cups water in a deep non-stick pan, add salt and turmeric powder and mix. Add turnips and cook till tender. Drain water and mash the turnips.
  • Heat oil in a non-stick pan, add ginger and onions and saute till golden. Add ¼ cup water and mix well.
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5. Additional Tips and Tricks

Ingredients

  • Turnips (shalgam), diced 1 cup
  • Jaggery (gur), grated 2 tsps
  • Salt to taste
  • Turmeric powder 1 tsp
  • Sunflower oil 1 tbsp
  • Ginger, chopped 2 tsps
  • Onion, finely chopped ¼ cup
  • Red chilli powder ½ tsp
  • Coriander powder ½ tsp
  • Cumin powder ½ tsp
  • Lemon juice 1 tbsp
  • Fresh coriander leaves, chopped 1 tbsp

How to Make Gurwaale Shalgam (Stepwise Photos)

Method

  1. Boil 2 cups water in a deep non-stick pan, add salt and turmeric powder and mix. Add turnips and cook till tender. Drain water and mash the turnips.
  2. Heat oil in a non-stick pan, add ginger and onions and saute till golden. Add ¼ cup water and mix well.
  3. Add salt and boiled turnips and mix well. Add red chilli powder, coriander powder and cumin powder and mix well. Cook for 1-2 minutes.
  4. Add jaggery and ¼ cup water. Mix till jaggery dissolves completely.
  5. Add lemon juice and mix and turn off heat.
  6. Transfer into a serving dish, garnish with coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Comments

Recipe Rating:

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Key Details:

Prep:10 minutes

Cook time: 25 minutes

Difficulty Level: Easy

Course: Main Course

Cuisine: Indian

Key Ingredients:

Turnips (shalgam)

Jaggery (gur)

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