PHOTE BHUGI TURI/ CARDAMON TURIYA
Sometimes, a simple cooked subji is all that is needed to satisfy us.
Today was one of those days, when I was craving for my Indian food. As normally we have indonesian food for lunch.😊
Made turiya sabji as we sindhis make it.
Using only cardamom and shah jeeri for flavouring. Sprinkle a bit of black pepper powder on top. And relish it with a hot chappati.
250 gms chopped turiya.( after peeling)
1 small onion finely chopped.
1 tsp grated ginger
1/2 tsp shah jeera
1/2 tsp freshly ground elaichi powder.
Salt to taste.
Black pepper powder .
Corriander leaves
Heat 1 tbsp oil in a pan, add the chopped onion and cook till translucent.
Add the shah jeeri and elaichi powder.
Add the turiya and grated ginger.
Cook and mash with the back of spoon till it comes together.
Add salt to taste.
Sprinkle black pepper powder and corriander leaves.
Done.
Takes around 10 mins to make this small amount. Good for 2 people.
ratisfusionkitchen 