Ingredients:

• 500 gms shalgam (turnip)

• 1 chopped green chilli

• 1 tsp chopped ginger

• 1/4 tsp asefodita

• 1 tsp jeera (cumin ) seeds

• 1/2 tsp turmeric powder

• 1/2 tsp chilli powder

• 1/2 tsp garam masala

• some chopped coriander leaves for garnishing

• salt as per taste

Method:

1. Peel, wash and chop the shalgam into cubes.

2. In a pan heat 2 tbsp oil add jeera when it splutters add the asefodita, turmeric powder, ginger , chilli ,shalgam and salt. Cover and cook on low flame stirring at intervals till it is semi soft. Then add all the remaining spices and cook again till the sabzi is cooked and soft.

3. Remove in a serving bowl and garnish with chopped coriander leaves.

   Serve with chapati or parathas.