Name: Shalgam (Turnip) Bharta with Ginger
Yield: 4 servings
Ingredients: Turnip (shalgam) — 4 medium, cubed (500 g); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ½ tsp (2 g); Asafoetida (hing) — 1 pinch (0.3 g); Ginger, fresh — 1 tbsp grated (15 g); Tomato — ½ medium (optional) (60 g); Coriander seed / powder — 1½ tsp (3 g); Sattvic garam masala (no onion-garlic) — ⅛ tsp (0.5 g); Jaggery (gur) — 1 tsp (5 g); Rock salt (sendha namak) — ¾ tsp (3.5 g); Water — ¼ cup (60 ml); Coriander leaves — 2 tbsp (8 g)

Serves: 4
Portion: ½ katori (≈110 g)
Time: Cook 25 min
Texture: Mashed
Season: WinterDecember
Dosha: Vata
Pitta
Kapha
Vata-pacifying with ghee

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Turnip (shalgam)	4 medium, cubed	500 g	2500 g
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	½ tsp	2 g	10 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Ginger, fresh	1 tbsp grated	15 g	75 g
Tomato	½ medium (optional)	60 g	300 g
Coriander seed / powder	1½ tsp	3 g	15 g
Sattvic garam masala (no onion-garlic)	⅛ tsp	0.5 g	2.5 g
Jaggery (gur)	1 tsp	5 g	25 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g
Water	¼ cup	60 ml	300 ml
Coriander leaves	2 tbsp	8 g	40 g

Method

How to cook it

Step 1: Pressure-cook turnip with water — 2 whistles; mash.
Step 2: Heat ghee; cumin, hing, ginger; add tomato until soft.
Step 3: Add coriander powder, mashed turnip and salt; cook 6 minutes until thick.
Step 4: Add jaggery (balances turnip's bitterness) and garam masala; garnish.