Recipe Description

• Turnips, peeled, cut into thick slices – 4 medium
• Oil – 3 tablespoons
• Kasundi – 3 tablespoons
• Honey – 3 tablespoons
• Lemon juice – ½ tablespoon
• Garlic – 8 cloves
• Finely chopped ginger – 1 tablespoon
• Green chilli, finely chopped – 1
• Red chilli powder – ½ teaspoon
• Turmeric powder – a pinch
• Garam masala powder  – ½ teaspoon
• Cumin powder – ¼ teaspoon
• Coriander powder – ½ teaspoon
• Dry mango powder – 1teaspoon
• Salt – to taste
• Fresh mint sprig – for garnish

 

Method:-

1. Boil enough water in a pan, salt and turmeric. Add the sliced turnips and boil for about three to four minutes.

2. Heat two tablespoons rice bran oil in a grill pan. Place the shalgams slices in the pan and grill till the under side is golden. Flip and grill the other side similarly.

3. To make the dressing, mix together kasundi, honey and lemon juice and keep aside.

4. Heat remaining rice bran oil in a pan. Mash garlic cloves and add to the pan. Add ginger and green chilli and sauté till garlic is lightly browned.

5. Transfer the turnips to this pan. Add red chilli powder, turmeric powder, garam masala powder, cumin powder, coriander powder, dry mango powder, salt and the dressing and toss well.

6. Transfer onto a serving plate, garnish with a mint sprig and serve hot.