Name: Gobhi–Shalgam (Cauliflower & Turnip)
Yield: 4 servings
Ingredients: Cauliflower — florets, blanched (250 g); Turnip (shalgam) — 2, cubed (200 g); Ghee (cow) — 2½ tsp (12 g); Cumin (jeera) — ¼ tsp (1 g); Asafoetida (hing) — pinch (0.3 g); Ginger, fresh — 2 tsp (10 g); Turmeric powder — ⅛ tsp (0.5 g); Coriander seed / powder — 1 tsp (2 g); Jaggery (gur) — 1 tsp (5 g); Water — ⅓ cup (80 ml); Rock salt (sendha namak) — ½ tsp (3 g)

Method

How to cook it

Step 1: Temper cumin, hing, ginger.
Step 2: Add turnip, spices and water; cover 6 minutes.
Step 3: Add blanched cauliflower; cover 8 minutes.
Step 4: Add jaggery; toss.

Nutrition

Per serving, estimated

66kcal

Energy

1.8g

Protein

3.3g

Fat

8.4g

Carbohydrate

2.4g

Fibre

0.8g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

Also good this season

Vol I · Jan 1

January

Methi–Moong Dal Chilla with Mint–Curd Dip

BreakfastWinter

Vata
Pitta
Kapha

223 kcal12 g proteinSoft

View recipe →

Vol I · Jan 2

January

Sarson–Palak–Bathua Saag (Sattvic)

Lunch · SaagWinter

Vata
Pitta
Kapha

125 kcal7.3 g proteinPureed / smooth

View recipe →

Vol I · Jan 3

January

Gajar–Matar–Shakarkandi Soft Sabzi

Lunch · SabziWinter

Vata
Pitta
Kapha

140 kcal3.6 g proteinSoft

View recipe →

Vol I · Jan 4

January

Haldi–Adrak–Gud Kadha

Evening · DrinkWinter

Vata
Pitta
Kapha

29 kcal0.2 g proteinThin liquid

View recipe →

Gobhi–Shalgam (Cauliflower & Turnip)

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Sabzis & Curries

Avial (Mixed Vegetables in Coconut–Curd)

Ash-Gourd & Moong Kootu

Shukto (Bengali Bitter–Sweet Medley, Light)

Light Steamed Undhiyu

Also good this season

Methi–Moong Dal Chilla with Mint–Curd Dip

Sarson–Palak–Bathua Saag (Sattvic)

Gajar–Matar–Shakarkandi Soft Sabzi

Haldi–Adrak–Gud Kadha

Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Cauliflower	florets, blanched	250 g	1250 g
Turnip (shalgam)	2, cubed	200 g	1000 g
Ghee (cow)	2½ tsp	12 g	60 g
Cumin (jeera)	¼ tsp	1 g	5 g
Asafoetida (hing)	pinch	0.3 g	1.5 g
Ginger, fresh	2 tsp	10 g	50 g
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Coriander seed / powder	1 tsp	2 g	10 g
Jaggery (gur)	1 tsp	5 g	25 g
Water	⅓ cup	80 ml	400 ml
Rock salt (sendha namak)	½ tsp	3 g	15 g