Come winter and vegetable markets in town display mounds of the juiciest of turnips, crunchy fresh peas, bright red carrots. The vegetables almost invite themselves over to your place for a shalgam gajar matar fiesta – warm, comforting, colorful and fun.
This recipe gives you a simple way to slow-cook turnips, fresh peas, carrots together.
- Turnips (shalgam) – 5 medium
- Carrots – 1 medium (I used a third of a huge carrot)
- Peas – 1 cup, shelled
- Tomatoes – 1 large
- Pepper powder – 1/2 teaspoon
- Red chili powder – 1/2 teaspoon
- Coriander powder – 1/2 teaspoon
- Cumin powder – 1/2 teaspoon
- Salt – to taste
- Fenugreek seeds – 1/2 teaspoon
- Mustard seeds – 1/2 teaspoon
- Cumin seeds – 1/2 teaspoon
- Asafoetida powder – 1/2 teaspoon
- Mustard oil – 1 tablespoon
- Fresh coriander leaves – a few sprigs, chopped
- Green chili – 1, finely chopped
How To Make Shalgam Gajar Matar:
Peel the turnips, scrape the carrot.
Shell green peas.
Slice turnips, carrots, tomatoes into wedges/half-moons.
In a thick-bottomed pan or kadhai, heat a tablespoon of mustard oil. Add to it the tempering ingredients: asafoetida powder, fenugreek seeds, cumin seeds, mustard seeds.
When the seeds splutter, add turnip slices. Turn them around to coat them with the oil.
After a minute, add carrot and tomato slices.
Cook together for a minute, then add the dry spice powders: turmeric powder, cumin-coriander powder, red chili powder, pepper powder, salt.
Mix it all together. Add shelled peas.
Add 1.5 cups of water and bring to a boil.
Set heat to low and simmer covered, till the vegetables have softened and the water has evaporated. This will take close to 30 minutes.
When done, add chopped coriander leaves and finely chopped green chili.
Shalgam gajar matar is ready to eat.
Pair shalgam gajar matar with hot parathas and dal for a complete meal.