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Gurwale Shalgam
July 4, 2007 | 31 Comments
… Sweet and Tangy Turnips.
Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild tasting and absorb spices well. We love it in various forms. This creamy version from Punjab is one of our favourites.
Gur is Hindi/Punjabi for jaggery.
We followed this recipe from Syvum.com, changing nothing except the quantity of ghee.
(Sweet and Tangy Turnips)
500 grams (about 20 oz.) turnips peeled and cubed
4 small green chillies chopped
salt to taste and a pinch of turmeric powder
2 tablespoon(s) oil/ghee (clarified butter)/ butter
**we used 2 tsps
1 onion(s) finely chopped
1 tablespoon(s) grated ginger
1/2 teaspoon(s) red chilli powder
1/2 teaspoon(s) garam masala powder
1 teaspoon(s) coriander-cumin powder
2 teaspoon(s) jaggery or sugar
1 teaspoon(s) lime juice
finely chopped fresh coriander to garnish
**we used oregano
1. Combine turnips, half of the green chillies, salt and turmeric powder in a heavy-based pan. Add 2 cups water.
2. Cover and cook on low / medium heat for about 20 minutes or till the turnips have become very soft and mushy. Mash the cooked turnips with the back of a ladle whilst stirring on high heat so that it is completely mashed and dry.
3. Heat the clarified butter in a pan and fry the onion on medium heat for about 3 minutes or till the onions are light brown. Add the ginger and the remaining green chillies. Fry briefly till the ginger turns brown. Add the all the dry spice powders and mix well.
4. Add the turnips and mash them with the back of a ladle whilst stirring on high heat so that it is completely mashed and dry.
5. Add the jaggery or sugar and keep stirring to mix well. Put off the heat and mix in the lime juice.
Garnish with chopped fresh coriander.
TIP:
Traditionally, the turnips are pressure-cooked for 2 whistles. This also speeds up the cooking process.
Left, top to bottom:
Lahori Choley (from Foodie’s Hope)
Salad
Gurwale Shalgam
plus
Rosemary and Garlic Parathas
Yogurt
Lime Pickle (from Mahanandi)
Cilantro and Parsley Chutney
Fried Yogurt-flavoured Chilli
Gurwale Shalgam is our second entry for the Regional Cuisine of India – Punjab event hosted by lovely Richa at As Dear As Salt. The event is the brainchild of Lakshmi at Veggie Cuisine.
Filed Under: gonglu, gur, Jaggery, Oregano, Punjab, shalgam, Turnip, vegan recipes, vegetarian recipes
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31 Comments
First to comment again! Nice recipe…looks delicious…can’t wait to try it!
Is that fresh oregano? Do you grow it in your garden?…I was wondering if you would do a post on growing herbs…like a herbs 101 for all the nausikhiyas…
herbs 101: stick it in a pot, water it regularly, and forget about it. that’s all there is to it. they don’t like too hot sun (some will wilt, though basil seems to do fine), mild shade is fine, kitchen window works too. if you plant mint one year, it will die down and come back the next year guaranteed. rosemary needs to be brought indoors in the winter where we live and is perennial. thyme is perennial, most others will die down and need to be replanted the next year. don’t fertilise herbs for the strongest flavour. yeah, that’s oregano from our garden. – b.
Oh loved the first photo. Nice recipe, it looks delicious
I love the colors in the first photo. Gorgeous.
I am coming over for lunch
Oregano sounds like a nice addition to it!
Thanks for Herbs 101
I guess I’ll have to keep mine indoors since I can’t get anything but sun around here for most of the year (I’m in southern AZ) I tried Basil outdoors and it dehydrated very quickly…I’ve been tentative ever since
Anyhow, your little spring of oregano gave me lots of motivation to try again! Thanks for sharing your gardening tips
‘sprig’ not ‘spring’ …my spellcheck’s bad
All the pictures look so yummy….are you inviting us for lunch?….
Srivalli
http://www.cooking4allseasons.blogspot.com
That is a very good-looking turnip dish – though I will have to wait till it is winter to try it.
Great pics, Jai, as usual. Is that natural light on the turnips?
the second pic? i took it. j took the first and third ones. all are in natural light. – b.
This is a new recipe, though I have to wait for December before I see some good shalgham here. Thanks for that herbs 101, I’m going to try my luck again with mint, it simply dries up as soon as it’s planted!!
i love sweet shalgam the way you love ulli sambar, bee… eeeee (shuddering)… i could go hungry than to have shalgam….(I hear from hubby it tasts divine with mint)..
I never cook yhis particular veggie Bee,since I am not particularly endeared to its taste.But I think you have convinced me to try it once.Looks great.and sounds great with the jaggery in it.The oregano looks very nice too.
The spread is awesome bee as usual. Very nice. the most neglected veggie, you have presented it very well. Viji
Spread looks delicious. I am not a big turnip fan but then again I have not cooked much with it except Sambhar and it does not taste all that good there and now I have pretty much abandoned it. The recipe you have here is a totally different way to cook it. I might just give it a shot.
That wasn’t just lunch, that was a feast!
I’ve never eaten turnips before. The ones in the supermarkets here are imported and therefore expensive.
Nice colour, the mashed turnips.
Aha!! Turnips are called Shalgams!! I didn’t know that Bee,thanks!:)
Yummy spread for 4th.Real looks delicious.I love Turnips,makes a great tasting Saagu as well.Thanks for trying my Lahori Chole,looks good:))
mmmm, loved it
i want to join u for that thali 
do try few methi seeds in the tadka, tastes good!
i’m sure u’ve tasted the gobi-shalgam achar, no other achar comes close imo
Thank you
Excellent Pics …Excellent presentation
bee, this is a feast. Thanks for the recipe. I just know two ways to cook it and one of them is Indira’s recipe. wl try this…
i checked out the syvum.com link. i was amused how they claim that this is the only way Punjus would cook gonglu, so not true
also the ghotvein gonglu (mashed turnips) are traditionally made without ginger and onions. there’s less ghee in tadka, and ghee plus lime juice are usually added on top. if you are looking for authenticity, try it once. am sure you are gonna’ love it.
Rosemary parathas sound great!!
We had typical American fare for the 4th, including yummy homemade chocolate ice cream.
hey Bee and Jai, btw, i am loving that paratha and mirchi combo
Rosemary-garlic combo sounds yumm! will try it tonight. i have tried Indira’s nimbu pickle too and i am already through one bottle 
Very nice thali Bee. i have not cooked with this vegetable at all.. thanks for sharing a wonderful recipe with this vegetable . A good entry too.
What a beautiful spread bee.. I use turnips in roasted salad and soup. Never in an Indian dish. Yr exposure to every Indian cuisine amuses me. Great job! Oh! U rolled parathas finally?
Your platter of food looks inviting except for the garlic part.:)
I have never tried adding sweeteners to veggies. Somehow, Veggies need to be hot and spicy to me.
Hi Bee — those pretty little white and purple turnips, here in New England, are called Cape Cod turnips, at least by my favorite (and only) aunt. She makes them every year at Thanksgiving, while I cook up a boring pot of plain ol’ yellow ones (rutabagas) with way more butter than you ever imagined in your eggplant
I can’t wait for November. I will try yours this Thanksgiving.
And your holiday lunch looks to die for.
How divine.
And here I was wondering what to do with the turnips I just bought.
Yum.
Gorgeous-looking dish! Gorgeous lunch…and where’d you find that thali-katori set?
it’s not a set. just a random assortment. – b.
thats a wonderful meal. very good entry. I never liked shalgam though, when my mom made them in my childhood days, I hated its smell. from then never had the guts to buy them and cook it myself.
Hi Jai and Bee – just wanted to tell you that we ate this for dinner.
Oh my.
We are in LOVE with these turnips! Thank you.
glad you liked it, lucy. – b.
I made this a couple of months ago and it’s very very good! I also made stuffed idlis with it – and it was even better!