A favourite Indian recipe with a vegetable that is Indian in origin
To serve: 4

600 gms Shalgam
4 tbsps Oil
1 tsp Kalonji
1 tsp Jeera
2 cups Chopped tomatoes
1 tbsp Grated ginger
1 tbsp Dhania powder
1 tsp Turmeric powder
1 tsp Red chilli powder
3 tbsps Chopped coriander
2 tbsps Chopped mint
Salt to taste
1 tbsp Roasted chana dal powder
1 tsp Garam masala powder

Cut shalgam into cubes. Heat oil in a pan. Add jeera, kalonji and ginger. Add tomatoes and cook. Add coriander, turmeric and red chilli powder. Mix well. Add shalgam and water. Stir. Add chopped coriander and mint and roasted chana dal. Add salt. Cook till shalgam is tender and sauce is thick. Finally add garam masala powder and serve hot.