Bhein-shalgam translates to, lotus stem & turnip curry. It is a pretty famous combination in Northern India. I read Turnip which are odour less reduces the body odour (Good reason to eat), lotus stem is fibrous and is like banana-stem.
Almost 1.5 yr back, saw this recipe in Sangeeta’s place. I regularly peek into er blog for some easy and delicious recipes. That was the 1st time I heard bout Lotus Stem. It was love at 1st sight (in fact there are many such). Look in the picture, don they look really cuteeees & pretty & inviting ????? To me they are. I searched my regular grocery shops for them. I never got them. I just got these turnip & had to be happy with it.
One day we, together with friends went out for a lunch. After that went for the groceries in a different place ( I love exploring the food section, I got treasures in them ). I was casually looking when I saw a fat bottle of preserved lotus stem. Oh my……..I was excited. Despite the excitement, it sat in the pantry for few more days as hubby would just post-pone this recipe ( he is skeptical bout things he never tried). Finally I made it. Saved half bottle of lotus stem for another recipe, Gogji-Nadir (a Kashmiri Recipe). That was wonderful too…..!!!! By the way, husband came up with a thumbs up after he had his lunch.
This curry is basically a bit watery . The flavours are from the masala powders & the coriander leaves. This recipe is a good idea for turnip-haters. The difference between potato & turnip can hardly be noticed. Also this is a rescue curry. Quick & tasty too………!!!! Try it out.
|Preparation time : 10 min
Cooking time : 10 min
Serve with : Rice, Roti, Poori, Dosa
Serves : 2-3
- 1.5 cup chopped Lotus Stem
- 5-6 small Turnips
- 2 medium Potato (optional)
- 1 cup Peas
- 2 Large Tomatoes
- 1 inch Ginger
- 3 fat Garlic Cloves
- 5 Green Chillies
- 1 tsp Turmeric Powder
- 1 tbsp Coriander Powder
- 2 tsp Cumin Powder
- 1 tsp Red Chilli Powder
- 1 Bay Leaf
- 2-3 Cloves
- 1 tbsp Coriander Leaves
- 1 tsp Cumin Seeds
– Finely chop the ginger, garlic and green chilie. Puree the tomatoes. Peel & chop turnips and potatoes into cubes.
– Heat oil, in a pressure cooker, put the cumin seeds, once they are browned, add GGG (ginger, garlic, green chillies) and stir for a minute. Once they are aromatic, add the dry powders (turmeric, red chilli, coriander, cumin) and stir well for a minute.
– Into this add the chopped turnips, potatoes, lotus root, green peas and stir well so that the vegetables are coated with the masala. Cook for a minute or two. Now add the tomato puree, cook for a minute. Add water and salt. Check the seasoning and close the lid and cook for 2-3 whistles.
– Once opened, mash few turnip-potato pieces (to thicken the gravy), add the chopped coriander leaves, simmer for 1-2 minutes.
** Can be made just with potatoes & peas or turnips & peas.