Shulgum Subzi

aka, Turnip Vegetable Side

 

Growing up, I LOVED shulgum. It’s a sautéed turnip side dish my mom made. The past several years, we haven’t had it. Then, a few months ago, she made it again, and it was SO.GOOD. So while we don’t eat it a lot, when I want it, its sooo good! I’ve been craving it for the past few weeks, so she finally went out a bought the turnips, but hasn’t made it. Yesterday, I was itching for it. ITCHING!

youknowwhatImean.

Anyyyways, this is only the SECOND subzi I have made all on my own. And it turned out darn perfect.

 

Now you may be thinking… “turnips… Turnips… TURNIPS?! Girl, are you crazy?!” Well, I may be. But they’re still soo good. When cooked, they have such a sweet flavor, as their natural sugars (from being a root vegetable) come out. The spices complement the sweetness, and you can adjust to your own spice preference. A lot of the color comes from turmeric, a popular Indian spice that I love to use in a lot of things now. However, this is a dish where it is traditionally used. Turmeric is packed with anti-inflammatory properties (anyone tried turmeric tea?! I need to!)

 

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Shulgum Subzi (serves 3 as a side)

 

Ingredients

4 tsp. oil, divided

3 cups Turnips, scrubbed and largely/roughly chopped

1/2 onion, small dice

1 cup (packed) tomatoes, cut

2 tsp. ginger, sliced into small matchsticks

1 tbsp. jalapeno, diced (adjust according to spiciness/preference)

1/2 cup chopped cilantro

3/4 tsp. turmeric

1/4 +1/8 tsp. cumin

1/4 tsp. garam masala

1/4 + 1/8 tsp. ground coriander

dash salt

 

Instructions

1) heat a pan over medium heat. dice the onion and put in a small bowl and cover with water while waiting for the pan to heat up, about 5 min

2) add 2 tsp. of the oil to the pan and caramelize the onions, about 5 min (meanwhile cut the turnips- large chopped because it will reduce). add 1/4 tsp. turmeric and about 1/2 the amount of the other spices. stir for about 2 minutes, add the ginger and jalapeno, cook for a few more minutes.

3) turn the heat up to medium-high. add the rest of the oil, followed by the turnips. stir them every so often for about 10 minutes, then add the spices, and cook for about 5 more minutes. add some water, stir, and cover. checking and stirring occasionally. repeat this process for about 15 more minutes, or until they are tender when pricked, and sweet and melt in you mouth when eaten, and no earthy/starchy taste remains. you can mash them a little if you wish

4) finish with chopped cilantro!

 

That’s all for now, folks!

~Masala Girl

you ever tried turnips? favorite root veg?

sorry there aren’t a lot of pictures, I didn’t think it’d be this good! happy accident Smile

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