By Smriti Dey
December 30, 2025
For a long time, tribal groups have grown and eaten shalgam in the winter. It keeps you warm as well as well-fed in the winter. Making curry out of shalgam is unique because it turns a simple root vegetable into a filling and tasty meal with few spices alongside a quick cooking time.
300 g shalgam (turnip), peeled and cubed 100 g onion, finely chopped 20 g garlic, crushed ½ tsp turmeric powder 30 ml mustard oil 1 tsp salt 250 ml water
Put mustard oil in a pan and heat it up. Add the chopped onion, crushed garlic and cook them until they are light golden.
Add the turmeric powder and quickly mix it in so that it doesn't burn.
Add the cubed shalgam alongside salt and stir until the vegetable is evenly coated with oil as well as spices.
Put water in the pan, cover it, and cook on low heat until the shalgam is soft.
Take off the lid and cook for a few minutes to let some of the liquid out. Then serve hot with rice or flatbread.