Shalgam Kebab – Turnip Kebab

Growing up one of the vegetable that I used to hate completely was Shalgam/Turnip. If you have smelled it raw, you know what I mean, It has this very peculiar smell which is weird and how can you eat it, RIGHT :)
Well, my mom (Just like all our MOM's) tried her best to make me eat all vegetables, so one day she came up with these yummy vegetarian kabob's, which I completely hogged upon and requested to be made again......N that's when she tell's me it's Turnip :D.....So Here's Her Recipe which till date never fail to surprise people n change them into Turnip Eaters !!!

Serves: 4 People

Serving Suggestion: Serve Hot as an appetizer/snack with some fresh mint chutney OR Garden Salad

Tools:

1 Medium Pot – for boiling the Turnips 
1 Medium Lid - to cover the boiling pot

1 Medium nonstick – for frying onions

1 Large nonstick pan – for sautéing the kabobs

1 Large Plate – To hold 12 patties/kabobs

Ingredients:

5 Large Raw Turnips – Peeled & Cut in Halves (Indian Name – Shalgam)

2 Cups Water – For Boiling

1 Large Potato – Boiled n Grated

2 Large Onion – Finely Chopped – Optional – (Skip this Ingredient to make this a non-onion snack)

2 Tbsp Ginger – Finely Chopped

4 Tbsp Fresh Coriander - Finely Chopped

2 Green Chilies – Deseeded & Chopped

½ Cup Bread Crumbs – Store Bought OR Homemade

¼ Cup Oil – Any Flavorless Oil for Sautéing

Spice Mix:

1 Tbsp Whole Black Pepper – Crushed Slightly - (Kali Mirch)

5 Cloves – Crushed - (Laung)

3 Big Green Cardamoms – Remove Shell & Crush Seeds slightly – (Choti Elaichi)

3 Big Black Cardamoms – Remove Shell & Crush Seeds slightly - (Badi Elaichi)

1 Tsp Cinnamon Powder - (Dalchini)

1 Tsp Cumin Powder - (Jeera Powder)

1 Tsp Red Chili Powder

Salt - (As per your taste)

Method:

1. In a medium pot, add turnips, water, cover the pot and boil at high heat. After the first boil reduce the heat to low and keep cooking till the turnips are moist n almost mushy in consistency (Takes 6-8min).
2. Once the Turnips have become mushy, close the heat, cool a little & then mash all the turnip using a fork/spatula.
3. On high heat, add 2 Tsp oil in a medium nonstick pan, add black-pepper, cloves, cardamom seeds (green+black), onion and stir for 2 min.
4. As soon as the onions become slightly pink, add ginger, green chilies, fresh coriander, cinnamon, cumin, red chili, salt and stir (2-3min).
5. Now add mashed turnip & potatoes, Stir everything together and cover with lid on low heat. Cook for 2 min & close the heat.
6. Cool the mixture till slightly warm to touch, now add bread crumb and knead everything together like a dough.
7. Make 12 equal sized kabob's/patties shape and keep in fridge for 30min (This step binds everything together).
8. After 30min, take out the kabobs from fridge & make sure all the kabobs are intact in shape.
9. Heat a large non-stick pan, dab some oil and sauté the kabobs on each side until golden brown.
10. Serve Hot.