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SHALGAM KI SUBZI

 Ingredients:
Shalgam (turnips) – 500 gms
Large onions – 2
Curd – 1 ½ - 2 cups
Cloves – 6
Green cardamom – 6
Black cardamom – 2
Cinnamon – 3 cm
Turmeric – ½ tsp
Chilli powder – 1 tsp
Cumin powder – ½ tsp
Coriander powder – 1 tsp
Salt to taste
Oil – 2 tbsp

Method:

  • Wash and peel the turnips, rinse again and cut into small pieces. Finely slice the onions.  Beat the curd till smooth.
  • Heat the oil in the pressure cooker; add all the whole spices and fry for a minute till fragrant.
  • Add the onions and 1/4th cup of water; close the lid and cook on low pressure for 10-15 minutes. Remove from heat and let the pressure goes down. 
  • The onions should be soft and pulpy. Sprinkle in the spice powders, turn up the heat and stir fry for a minute or so till well integrated.
  • Stir in the turnips along with the curd, salt. Close the lid and cook for 2 whistles until tender.



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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.