Shaljam Bhujya is one of the not so favorite 😀 not so famous Pakistani dish in home cooking. Kids hate it but oldies love it. My recipe is very simple, handy and easy. It is actually my grandma’s recipe. I have learnt cooking vegetables from her, she makes it mild but my recipe is hot and spicy. Give it a try!
- 4 large turnips (peeled and cut into cubes)
- 2 medium sized onion
- 3 medium sized tomatoes
- 4 green chillies
- 1 tbspn ginger and garlic (crushed)
- 4 tbspns olive oil
- 1 tbspn ghee
- 1 cup coriander (fresh, chopped)
- 1 chicken stock cube (Optional)
- Salt to taste
- 1 tspn red chilli p[owder
- 1 tspn red chilli flakes
- 1 tspn turmeric
- 1 tbspn crushed dried coriander (not powder)
- 1 tspn cumin seeds
- 1 tspn cuin powder
- 1 tspn garam masala
- 1 tbspn methi leaves
- Heat oil and fry onions until they are golden and crispy. Add everything else except methi leaves, coriander, 2 green chillies and methi leaves.
- Pressure cook on low heat for 30 minutes or until two whistles.
- Carefully take off the lid and cook on medium heat until the moisture evaporates. Now add rest of the stuff and cook on high heat until the oil comes on the sides of the pan.
- Serve hot with chapatti.