Fresh Turmeric Sabzi.

FRESH TURMERIC SABZI

One of the vegetables with all the solutions to boost immune system and aiding digestion along with anti inflammatory properties need no proves to be the best in the kitchen and popular with moms.We get them very easily at our local groccer shop.
Below is the picture of fresh turmeric.Unlike ginger it is thinner, shorter and has vibrant orange color inside with a tinged orange beige color outside.It has a very pleasing and delicate taste unlike the sharp bite of raw ginger.
I make fresh turmeric sabzi mainly in winter season to keep my kids away from cold and congestion.





Ingreidients:

 1 lb fresh turmeric.
 1 green chilly finely chopped.
 An inch of ginger grated.
 Few sprigs of cliantro chopped.
 2.5 cups yoghurt.
1.5 cups melted clarified butter.

Spices:

1t spoon cumin.
1/2 t spoon asefoetida.
1 t spoon garam masala.
2tb spoon red chilly powder.
salt to taste.


Method:

•  Wash fresh turmeric and peel the skin.
• Grate them using a grater.

• Grate ginger and chop a green chilly.
• In a heated nonstick wok add  1.5 cups of melted clarified butter.
• Crackle cumin seeds and add asefoetida.
• Add grated ginger and green chilly, sautee them for a min.
• Add grated fresh turmeric and stir it.
• Cook them until the turmeric is tender,this will take approximately 20-25 mins.
• While that cooks beat 2.5 cups of yoghurt with hand mixer,if the yoghurt is too thick add little water.
• Add salt to taste and red chilly powder beat it well with hand mixer and set aside.
• when the turmeric is tender add this yoghurt mixer  and stir it continuously to keep the yoghurt mix intact or else it tends to curdle.
• when the yoghurt mix comes to a boil simmer the heat and let it cook for another 30 mins or untill the clarifird butter separates from the gravy.

• Add 1t spoon of garam masala and garnish it with cliantro.
• The fresh turmeric sabzi is ready to enjoy in chilly wintry nights along with roti raw onions and roasted papad.