{"id":587,"date":"2018-03-09T08:45:33","date_gmt":"2018-03-09T03:45:33","guid":{"rendered":"https:\/\/beckykeepshouse.com\/?p=587"},"modified":"2020-11-30T09:32:50","modified_gmt":"2020-11-30T04:32:50","slug":"turnip-curry-shalgam-ki-bhujia","status":"publish","type":"post","link":"https:\/\/beckykeepshouse.com\/turnip-curry-shalgam-ki-bhujia\/","title":{"rendered":"Turnip Curry (Shalgam ki Bhujia)"},"content":{"rendered":"
Someone pinch me, my family is actually calling dibs on the turnip curry leftovers.<\/p>\n
If you’ve struggled to convince your family to eat turnips, then this turnip curry recipe will save the day. And if you yourself are in doubt as to whether turnips can actually be tasty, then this shalgam ki bhujia will make you a believer.\u00a0 I literally tested this recipe five times, because I wanted to make sure it wasn’t a fluke, and my family HAPPILY ate it each time.<\/p>\n
I’m still in awe.<\/p>\n
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Turnips have a very distinct flavor that’s a bit difficult to work with, but using the magical powers of Desi ghee, I found a way to tame this taproot into tasty submission! (Don’t worry vegans, I’ve got you covered, read on for vegan substitution info.)<\/p>\n
Psssh, move over Elon Musk. I think we both know who the REAL innovator is here.<\/p>\n
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I want to walk you through this turnip curry journey to make sure that you manage to extract the maximum flavor from this dish.<\/p>\n
I’m serious guys, technique is everything with this guy.<\/p>\n
First, peel and slice your turnips.\u00a0 It doesn’t matter how you slice them, just make sure they’re thin so they can tenderize faster.<\/p>\n
Next, put them in a small saucepan and fill with enough water so that the level comes up to about halfway up the turnips.\u00a0 Cover and cook on medium-high until it comes to a boil, then decrease flame until it’s at a simmer.\u00a0 While the turnips are cooking, you can start chopping up your ingredients for the curry.<\/p>\n
Keep checking on the turnips every once in a while, because you don’t want them to burn.\u00a0 The turnips are ready when a fork or butter knife goes through them without any resistance.\u00a0 Ideally, the turnips are cooked just as the water runs out, but I always end up having water left over.\u00a0 Drain the excess water.<\/p>\n
Now here’s where the magic happens.<\/p>\n
Add a tablespoon of desi ghee.\u00a0 (Vegans, you can use coconut oil here or make this vegan version<\/a> of ghee.)\u00a0 Now, mash up your turnips so that the lovely ghee gets incorporated into the turnips.\u00a0 This is going to give this turnip curry a sort of Western, mashed-potato-like flavor.<\/p>\n <\/p>\n *Drool*<\/p>\n