The air has taken on an unseasonably chilly trait as winter draws near. The season also ushers fresh, crisp, and nutrient-rich fruits and vegetables to complement the cold mornings and cosy evenings. This time of year, we are spoiled for choice by the abundance of vibrant fruits and vegetables that fill our kitchen cabinets and refrigerator. Saag (leafy greens), another common vegetable, is also readily available. Sarson ka saag, palak (spinach), bathua, and methi saag are just a few examples of the delicious greens in season. Beating them all, there is an exotic recipe called Haldar Nu Shaak. Before you assume it is another leafy vegetable recipe, let us spill the beans. It is a Gujrati-style exquisite dish profusely using grated raw turmeric to keep you warm and healthy this chilly winter. The colder months of the year are also the season for raw turmeric. And this root herb has been a known remedy for immunity boosting.
Tips: To avoid getting turmeric on your hands when peeling it, try grinding it in a plastic bag or using gloves.
Haldar Nu Shaak
Raw turmeric Gujarati curry, Image Source: food_loving_lens@Instagram
Ingredients
- 250 grams of raw turmeric / kachi haldi, grated
- 10 grams ginger, grated
- 3 onion, peeled, chopped
- 1/2 cup green peas
- 5 garlic cloves, chopped
- 4 tomatoes, chopped
- 5 green chillies, chopped
- 1 cup yoghurt
- 2 tablespoons ghee
- 2 teaspoons red chilli powder
- Salt as per taste
- 2 teaspoons coriander powder
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 teaspoons garam masala
Method
- Add seasoning powders and salt to yoghurt in a bowl. Mix well.
- Heat ghee, add the grated turmeric, and fry it on low flame until the raw smell disappears.
- Take it out of the pan and keep it aside.
- Fry onion till transparent in the same ghee. Likewise, remove and set aside the onion. Do the same with green peas
- Heat ghee in that pan and add cumin seeds and fennel seeds. Let them splutter
- Add the grated ginger, chopped garlic and green chillies
- Roast them for a couple of minutes
- Add some water to the yoghurt concoction, pour it into the mixture and bring to a boil
- Reduce heat and simmer until the liquid has thickened and the ghee has separated
- Add cooked grated turmeric and sauteed onion and peas to the mixture. Give them a thorough stir
- Bring to a boil
- Add the finely chopped tomatoes and cook for a while
- Introduce the chopped coriander leaves, give it a good stir and turn off the flame
Enjoy it hot with some roti or rice!
