Ingredients
urnips (shalgam), sliced 2
Carrots, cut into batons 2
Split mustard seeds (rai ki dal) 2 tsp
Onion seeds (kalonji) 1/2 tsp
Fennel seeds (saunf) 1 tsp
Red chilli powder 1/2 tsp
Fresh red chillies, slit 6 big
Green chillies, slit 6 big
Jaggery (gur), grated 2 tsp
Directions
1.
Heat mustard oil to smoking point. Then cool it slightly.Add asafoetida, split mustard seeds, onion seeds, fennel seeds and when they splutter add sliced turnip, carrot batons and salt. Stir well and add one-fourth cup of water. Cover and cook on high heat for five minutes.
2.
Add ginger paste, garlic paste, coriander powder, red chilli powder and mix well.
3.
Add the slit green chillies and red chillies and stir. Add half a cup of water, stir and cover. Cook for ten to twelve minutes on medium heat till the turnips and carrots have become tender.
4.
Add malt vinegar and grated jaggery and mix well.
5.
Take off the heat and serve.
New-York Restaurants
