PREPARATION

(For Khatti Meethi Shalgam)

1. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin, 1/4 teaspoon asafoetida and stir well.
2. Add 1 teaspoon garlic paste, 1 teaspoon ginger paste and stir again.
3. Then, add 1 teaspoon green chili, 145 grams onions and fry till translucent or until it turns golden brown in color.
4. Now, add 195 grams tomato and mix it well.
5. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
6. Add 1/2 teaspoon turmeric and stir well.
7. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder and mix it well.
8. Then, add 1 kilogram turnip and mix it again.
9. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
10. Open the lid and give it a nice stir.
11. Add 1 teaspoon dry mango powder, 1 teaspoon garam masala, 25 grams jaggery and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Now, add 2 tablespoons lemon juice and mix it well.
14. Add 1 tablespoon coriander and mix it well.
15. Cook for another 3 - 5 minutes on medium heat.
16. Remove it from heat and keep aside.

(For Makki Ki Roti)

1. In a mixing bowl, add 320 grams maize flour, 240 milliliters water and knead it into a dough.
2. Take a parchment paper and add some water.
3. Take a ball from dough and flatten it with the help of your fingers.
4. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes and flip it gently.
5. Brush it with oil.
6. Flip it again.
7. Brush the other side too.
8. Cook until it turns golden brown in color form both sides.
9. Add the prepared shalgam in a serving dish.
10. Garnish with coriander.
11. Serve hot with prepared makki ki roti.