Turnip Curry with lentil Fritters / shalgam ki Sabji / Daler Bara Diye Shalgam-er Sabji
We will prepare today, Turnip Curry with lentil Fritters / shalgam ki Sabji / Daler Bara Diye Shalgam-er Sabji, which is often ignored in the vegetable section but you must try this turnip curry recipe if you have never tested it before.
Turnips are a root vegetable and members of the cruciferous family, like pak Choy and kale, have fewer calories and plenty of vitamins and minerals. It has anti-cancer properties, controls blood sugar levels, and protects against harmful bacteria. So you must include this recipe in your diet chart. Here I am adding lentil fritters to boost the taste as well as more food value.
Equipment needs
- Blender
- Mixing bowl
- Spatula
Ingredients
- Bengal gram/ chana dal-200 gm
- Whole Kashmiri chili (bigger in size)-3
- Tomato-1
- Potato-2 (cut in medium cube shape)
- Turnip-2/ 400 gm
- Bay leaves-2
- Cardamom-2
- Cinnamon-1/2 inch stick
- Cloves-5
- Onion (chopped)-1
- Turmeric powder-1 tbsp
- Roasted cumin- coriander powder-1 tbsp
- Ginger-garlic paste-1 tbsp
- Pinch of baking soda
- Salt
- Oil-1/2 cup
- Coriander leaves (chopped)-2 tbsp
How to make Turnip Curry with lentil Fritters / shalgam ki Sabji / Daler Bara Diye Shalgam-er Sabji
- Wash and overnight soak the Bengal gram
- Add salt and a pinch of baking soda
- And make a thick paste.
- Heat oil in a pan, and with the help of your fingers or spoon take a small portion of the batter and put one by one in the hot oil and fry them.
- Once fried well, then take them out from the pan and keep them aside
- Now soak 3 Kashmiri Mirch in water for 10-15 minutes
- Then put them in the grinder jar along with the tomato pieces
- And make a fine paste
- Now wash and peel the turnip and cut them into big cubic shape
- Heat oil in the same pan and add the whole spices and bay leaves
- Now add the chopped onions and sauté them till they become translucent
- Then add potato and turnip and stir them for 2 minutes
- Add ginger-garlic paste and sauté them for a minute
- Add turmeric and roasted cumin-coriander powder and salt; Stir them until the raw smell goes off
- Add the tomato-chili paste and mix them well, now we can see the red vibrant color of the curry
Cover them for 2-3 minutes to cook without water
- Open the cover: add water and dal fritters: cover the lid and allow them to cook for 10-12 minutes on low flame
- Now open the cover and spread some chopped coriander leaves
Turnip Curry with lentil Fritters
We will prepare today, Turnip Curry with lentil Fritters / shalgam ki Sabji/ Daler Bara Diye Shalgam-er Sabji, which is often ignored in the vegetable section but you must-try this turnip curry recipe if you have never testedbefore.
Equipment
- blender
- A kadai or a fry pan
- Spatula
Ingredients
- 200 gm Bengal gram/ chana dal
- 3 Whole Kashmiri chili (bigger in size)-
- 1 tomato
- 1 Potato(cut in medium cube shape)
- 2 turnip
- 2 bay leaves
- 2 Cardamom
- 1/2 cinamom stick
- 5 Cloves
- 1 Onion
- 1 tbsp ginger-garlic paste
- 1 tbsp turmeric powder
- 1 tbsp roasted cumin-coriander powder
- 1/4 tbsp baking soda
- salt
- 1/2 cup oil
- 2 tbsp Chopped coriander leaves
Instructions
- Wash and overnight soak the Bengal gram
- Add salt and pinch of baking soda
- And make a thick paste.
- Heat oil in a pan, and with the help of your fingers orspoon take small portion of the batter and put one by one in the hot oil andfry them.
- Once fried well, then take them out from the pan and keepaside
- Now soak 3 Kashmiri Mirch in water for 10-15 minutes
- Then put them in the grinder jar along with the tomato pieces
- And make a fine paste
- Now wash and peel the turnip and cut them in big cubic shape
- Heat oil in the same pan and add the whole spices and bayleaves
- Now add the chopped onions and sauté them till they becomestranslucent
- Then add potato and turnip and stir them for 2 minutes
- Add ginger-garlic paste and sauté them for a minute
- Add turmeric and roasted cumin-coriander powder and salt;Stir them until the raw smell goes off
- Add the tomato-chili paste and mix them well, now we can seethe red vibrant color of the curry
- Cover them for 2-3 minutes to cook without water
- Open the cover: add water and cover the lid and allow themto cook for 10-12 minutes in low flame
- Now open the cover and spread some chopped coriander leaves
- Transfer them to a serving plate and serve hot with roti / paratha or rice with dal