Turnip Curry, Shalgam Masala - Untested

https://www.diasporaco.com/blogs/recipes/romys-shalgam-bharta-turnip-curry?srsltid=AfmBOoqzYSoCdmNVYsZ5bKGgiDRkhOI7ye1sgwDAxoNcI6FEEKezHaj4

https://www.allrecipes.com/recipe/245730/spiced-turnips-shalgam-masala/

https://sindhirasoi.com/2010/09/my-favorite-turnips-and-a-request/

500g (1lb 2oz) turnips, peeled and cut into quarters

40g (1 ½ oz) ginger root, peeled and grated (shredded)

10 large garlic cloves, peeled and grated (shredded)

2 tsps. turmeric

1 ½ tsps. salt

2 Tbsps. + 2 tsps. melted ghee

1 tsp red chilli flakes (pref Guntur Sannam Chilli)

1 tsp cumin seed

1 tsp ground cumin

1 tsp ground coriander 

3 tsp cornmeal (polenta)

TO SERVE

Roti

1. Place the turnips in a large saucepan along with half the ginger, the garlic, 1 teaspoon turmeric, 1 teaspoon salt and 2 litres (70 fl oz/8 cups) water and bring to a boil. Reduce the heat and simmer until the turnips are soft and the water has reduced, around 40 minutes. Drain away the water, mash the turnips and set aside.
2. Heat half the ghee in a frying pan (skillet) and add the cumin seeds and the remaining ginger. Cook for 1 minute, then add the remaining salt and turmeric, plus the chilli powder and spices. Mix well. Add the mashed turnips and maize flour and mix to combine.
3. Cook over a low heat for at least 5 minutes, stirring, then pour over the rest of the melted ghee and remove from the heat.
4. I prefer to eat this dish with roti.