Romy's Shalgam Bharta (Turnip Curry)

Photo by:

Sam Harris & Poras Chaudhary

Extracted from Romy Gill’s India, by Romy Gill (Quadrille $42 ). Photography by Sam Harris & Poras Chaudhary

Chef Manjit Gill has been my mentor in the industry for a very long time. He always says to people that I am his adopted daughter because we have the same surname! I am very fond of him and his family. His daughter, Reetika, who is also a chef, has always be a great friend to me. I wanted them to share this recipe that she cooked for me: a recipe that made me fall in love immediately with the turnip, a much-underrated vegetable.

Ingredients

500g (1lb 2oz) turnips, peeled and cut into quarters
40g (1 ½ oz) ginger root, peeled and grated (shredded)
10 large garlic cloves, peeled and grated (shredded)
2 tsp Pragati Turmeric
1 ½ tsp Surya Salt
8 tsp melted ghee
1 tsp Guntur Sannam Chilli
1 tsp whole Jodhana Cumin
1 tsp ground Jodhana Cumin
1 tsp ground Nandini Coriander
3 tsp maize flour (polenta)

TO SERVE

Roti

Methods

Place the turnips in a large saucepan along with half the ginger, the garlic, 1 teaspoon turmeric, 1 teaspoon salt and 2 litres (70 fl oz/8 cups) water and bring to a boil. Reduce the heat and simmer until the turnips are soft and the water has reduced, around 40 minutes. Drain away the water, mash the turnips and set aside.
Heat half the ghee in a frying pan (skillet) and add the cumin seeds and the remaining ginger. Cook for 1 minute, then add the remaining salt and turmeric, plus the chilli powder and spices. Mix well. Add the mashed turnips and maize flour and mix to combine.
Cook over a low heat for at least 5 minutes, stirring, then pour over the rest of the melted ghee and remove from the heat.
I prefer to eat this dish with roti.