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- Duration: 40 minutes
- Serves: 8 people
Spice Level: Medium
For that real Kashmiri goodness, fry the turnips in ghee for not more than 3–5 mins.
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Tao gugji is a popular valley dish which is a dry preparation of turnips. The pungent, sweet turnips are cooked over low heat in spices without onion and garlic.
- Turnip (shalgum) (1 kg)
- Clarified butter (ghee) (4 tbsp)
- Cumin seeds (jeera) (1 tsp)
- Asafoetida (hing) ( a pinch)
- Green chillies, chopped ( 2)
- Ginger, grated (1 tbsp)
- Clove (laung) (2)
- Dry ginger powder (saunth) (1 tsp)
- Salt (to taste)
- MTR Lal Mirch/Red Chilli Powder ( 1 tsp)
- MTR Haldi/Turmeric Powder ( 1 tsp)
- Sugar (1 tsp)
- MTR Dhaniya/Coriander Powder (2 tsp)
- MTR Garam Masala ( 1 tsp)
- Peel, wash and cut the turnips into quarters.
- Heat ghee in a frying pan and lightly sauté them in ghee, set aside.
- To the same ghee, add cumin, hing, cloves, green chillies, grated ginger and dry ginger powder, fry for 1–2 mins.
- Now add turnips, salt, MTR Lal Mirch/Red Chilli Powder, MTR Haldi/Turmeric Powder and sugar along with 1 1/2 cups of water.
- Simmer on low heat for about 10 mins, then add MTR Dhaniya/Coriander Powder and MTR Garam Masala. Stir to combine.
- Let the turnips simmer over medium heat till the water evaporates.
- Garnish with chopped coriander leaves.
- Serve tao gugji warm with chapatti.