Salgam Song - Turnips Curry

I spotted some fresh turnips/salgams at our farmers market. I decided to make "Saung". Traditionally, saung uses potatoes. I replaced them with turnips. This curry tasted delicious.

Salgam Song
Turnip Curry
Ingredients

3-4 medium turnips, peeled, cut into chunks

1 medium onion, roughly chopped

Salt to taste

1 tbsp coconut oil or any other oil of preference

Grind to a coarse paste

5-6 byadgi chilies, roasted in a drop of coconut oil

1 tbsp tamarind pulp

Method

1. Heat oil. Saute onion till golden brown. Do not let it burn.
2. Add turnip pieces, stir. Cover with a lid. Pour water on the lid. Let it cook.

2. Add ground masala paste. Saute for 1 minute.

3. Add 1/2 cup water. add salt to taste.

4. Bring to boil.

5. Let it simmer. This is a thick curry. Adjust consistency per your own preference.
 

Note -

1. The coconut oil gives a unique and authentic flavor. However, if you are bothered by the saturated fat contents in the coconut oil, you can use canola or olive oil. and then add a few drops of coconut oil for flavor.

2. Instead of grinding the masala, sometimes, I just mix chili powder and tamarind pulp for a quick fix.

 

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Beet Upkari

I made this delicious Konkani style upkari with tender beets that I found in our farmers market.



Beet Upkari
Stir Fried Beet roots
Ingredients

3 beetroots, boiled

salt to taste

Tempering

2 tsp oil - preferably coconut oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds (optional)
1/4 tsp asafetida
5-7 curry leaves
2 byadgi chilies, halved
4-5 cloves garlic, slivered

Garnish
1 tbsp coconut

Method
1. Rinse beets thoroughly. Pressure cook. Peel and dice
2. Heat oil - preferably coconut oil in a saucepan.
3. Add all the ingredients for tempering.
4. As they sizzle, and garlic changes color to a shade darker, add beetroot pieces.
5. Sauté well. Add salt to taste.
6. Garnish with freshly scraped coconut.
7. Serve as a side dish with your daily meal.

Note -
1. You can omit garlic.
2. If the beetroots have tender greens, wash and shred them and add them in the tempering before adding beetroots. Do not pressure cook the greens.

Pudinewale Aloo - Minty Roasted Potatoes

I am presenting those ubiquitous roasted taters with an Indian twist.

Pudinewale Aloo
Minty Roasted Potatoes
Ingredients
25-30 Fingerling potatoes, scrubbed, halved

Mix
1 tbsp. oil
1/2 tsp turmeric powder


Grind to a smooth paste
10-12 fresh mint leaves/pudina
1/4 cup chopped cilantro
3-4 cloves of garlic
2 green chilies (optional)
salt to taste

Garnish
A pinch of Amchoor powder
A pinch of chaat masala

Method
1. Preheat oven 400 F
2. Grease a baking sheet lightly.
3. Rub turmeric oil all over potato halves uniformly. Arrange them in a single layer.
4. Bake for about 15-20 minutes.
5. Take out and smear mint paste all over the roasted potatoes.
6. Garnish with amchoor powder and chaat masala.

Note -
Instead of fingerling potatoes, baby potatoes can also be used.



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Purple Sweet Potato Hash

Every time, I visit "Sprouts", I get to see at least one new fruit or vegetable.  Last time, I saw purple sweet potatoes. These were neither Peruvian purple potatoes nor purple root vegetable we get in India. We call it KonFal/कोनफळ  in Marathi and Kand/કંદ  in Gujarati.

I decided to make a typical American side dish called "Hash".

Purple Sweet Potato Hash
Ingredients
3 purple sweet potatoes, peeled and diced
2 Yukon Gold potatoes, peeled and diced

Salt and black pepper as needed

2 tbsp.  oven roasted tomatoes in olive oil.

Method
0. Keep diced potatoes and sweet potatoes in a bowl of water.
1. Heat a cast iron griddle.
2. Add oven roasted tomatoes in olive oil. Spread evenly so oil coats the griddle.
3. Place drained sweet potatoes and potatoes - preferably in a single layer.
4. Sprinkle salt and black pepper.
5. Stir fry from time to time till they are crispy and cooked well.
6. Serve as a side dish.

Note -
1. After chopping, potatoes are generally kept in a bowl of water so they don't discolor. Drain them completely before adding to the cast iron pan. Otherwise, water droplets will not let potatoes turn crispy.
2. I make similar hash with other root vegetables like rainbow carrots, yams etc.

American Purple Sweet Potatoes

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Hasselback Potatoes

This is a fun baked potato recipe. You have to use a very good Chef's knife to slit the potatoes without actually cutting them into pieces.

Hasselback Potatoes - Serves 4
Ingredients
4 Idaho/Baking Potatoes, Scrubbed and slit as shown without actually cutting them
1 tbsp. oil

Cooking Spray such as Pam
Salt and Pepper

Method
1. Clean and scrub potatoes. Wipe them dry.
2. Using a sharp knife, make slits as if to cut into circles, but do not cut.
3. Apply oil to all the potatoes.
4. Preheat oven 450F
5. Using Cooking spray, grease a baking pan.
6. Place the potatoes on the pan.
7. Bake for about 45 minutes to hour, turning the potatoes every 20 minutes or so.
8. Sprinkle salt and pepper before serving.

Note -
1. If using any other potatoes, baking time may vary.



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