Shalgam mangodi Kashmiri kadhi

 I have been exploring a bit of Kashmiri cuisine lately thanks to a friend from Kashmir. I love the use of fennel and dry ginger powder. The flavors are gentle and not too much of spice. Found this recipe online and tweaked a bit for our tastebuds. Do try. It’s a real blend of flavors. 

INGREDIENTS

2 cups of chopped turnip (shalgam)

1/2 cup broken badi/ mangodi

1 chopped onion 

1.5 tbsp ginger, garlic crushed 

2 chopped green chilies

2-3 tbsp besan 

1 cup sour yoghurt 

2 tbsp oil 

1 tsp crushed saunf

1 tsp ginger powder 

1/2 tsp chili powder 

1 tsp coriander powder 

1/2 tsp haldi 

Salt 

METHOD

1. Heat oil and add ginger garlic and green chillies  sauté. 

2. Add chopped onions and sauté  put in the mangori and sauté till golden.

3. Add the cubed shalgam and sauté well.

4. Add the spices and 1/2 cup water and cook till soft. 

5. Beat yoghurt with besan and pour into the curry. 

6. Cook well till everything comes together. 

7. Heat ghee/ mustard oil and add a little more saunf and chili powder. Pour on kadhi. Serve hot with rice.