Only the turnip's leaf portion (shalgam) is used in the preparation of the dish from Amroha (Up). It is typically made during the winter and is extremely spicy. I have yet to encounter an Amroha native who dislikes this dish. Try it out this winter for sure; turnip leaves have a flavour all their own that outshines this recipe. Here are some benefits of consuming turnip-
They are abundant in vitamins C, calcium, folate, magnesium, phosphorus, and potassium. Additionally, unlike most other vegetables, the turnip's root and the leafy greens attached to the top are both edible. Turnips are low in calories and high in fiber. People experience longer-lasting fullness as a result. Turnips' high fibre content may help maintain regularity and prevent constipation for a healthy digestive system.
Ingredients
1. 500g mutton
2. 1 kg shalgam leaves
3. 250g spinach leaves(palak)
4. 1 tblsp Garlic Paste
5. 1 tblsp ginger paste
6. 2 tsp haldi
7. 2 tsp garam masala powder
8. 1 tsp red chilli powder
9. 1 tsp Coriander powder
10. 10-12 chopped green chillies
11. Salt according to taste
12. 1 cup oil
shalgam gosht/ pinterest.com
1. Clean the meat, then set it aside.
2. Shalgam and palak should be chopped as finely as possible.
3. The meat and the chopped leaves should be added to a pressure cooker.
4. Light the flame.
5. Spices, ginger and garlic paste, salt, and oil should be added.
6. Cook with the lid on for two whistles.
7. Open the pressure cooker.
8. Check the meat's tenderization.
9. Add the powdered garam masala and the chopped green chilies.
10. Cook now, frequently stirring, until the oil separates.
11. Leave out the water.
12. Enjoy steamed rice or phulkas naan with spicy shalgam gosht.
