Qormah e Shalgham (Afghan TURNIP KORMA) is good to serve as a side with rice like BATA
- 4 Shalgham (turnip), peeled, diced
- 2 nos medium onion, finely chopped
- 1/4 tsp ground turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red chile
- 4 tomatoes, puree
- 3 tbsp grated jaggery * or brown sugar
- 1/2 tsp ginger, crushed
- 1 fresh chile, chopped
- 2 tbsp oil for cooking
- Heat the oil and saute onion until light brown.
- Add the turnips and cook on low heat until sealed.
- Add the turmeric, red chiles, black pepper, salt, mix until well coated.
- Add 3 cup water, puree tomatoes followed by sugar, ginger
- Cook on medium heat until turnips is soft and and texture is smooth, and served hot with BATA
Note: Jaggery is prefered as it reserves the traditional recipe and adds a distinct and authentic flavor to this dish.
(*): Jaggery is a traditional non-centrifugal cane sugar consumed in Asia, Africa and some countries in the Americas. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Unrefined, it is known by various names, including panela, in other parts of the world.