Sometimes a simple cooked subji is all that’s needed to satisfy us. Today was one of those days when I was craving my Indian food, as normally we have Indonesian food for lunch 😊. Made turiya sabji as we Sindhis make it, using only cardamom and shah jeera for flavouring. Sprinkle a bit of black pepper powder on top and relish it with a hot chapati.
Ingredients
- 250 gms chopped turiya (after peeling)
- 1 small onion, finely chopped
- 1 tsp grated ginger
- ½ tsp shah jeera
- ½ tsp freshly ground elaichi powder
- Salt to taste
- Black pepper powder
- Coriander leaves
Method
- Heat 1 tbsp oil in a pan, add the chopped onion and cook till translucent.
- Add the shah jeera and elaichi powder.
- Add the turiya and grated ginger.
- Cook and mash with the back of a spoon till it comes together.
- Add salt to taste.
- Sprinkle black pepper powder and coriander leaves. Done.
Takes around 10 minutes to make this small amount — good for 2 people.
