Kachchi Haldi (Raw Turmeric) Dry Sabji with Onion and Garlic

Servings:

• Preparation time:  10-12 minutes.
• Frying time: 14-15 minutes.
• Total time:  27 minutes.

Nowadays (Winter in India) my husband loves and often include  “Kachchi Haldi (Raw Turmeric) Dry Sabji (Bhujiya) with Onion and Garlic” in his daily diet for health benefits.

It is a vibrant and healthy dish with robust flavour and medicinal properties of fresh turmeric root.

Turmeric is a staple in Indian cuisine and is celebrated worldwide for its anti-inflammatory and antioxidant benefits.

This particular recipe combines raw turmeric with aromatic garlic and onions, which not only enhance the flavour of the turmeric but also add a depth of sweetness and pungency.

The dish is typically cooked dry, meaning without water, it is a simple preparation that pairs wonderfully with Indian flatbreads or as a side dish to complement a main meal.

I have already explored and prepared so many recipes… as “Raw Turmeric Fry”, “Turmeric Pickle”, “Turmeric Halwa”, “Turmeric Salad”, “Turmeric Milk”, “Turmeric Sabji” etc.

My enthusiasm compelled and truly inspired me to continue this culinary journey in every season.

Each season offers unique ingredients and flavours that transforms my cooking and brings new tastes, whether it’s warm stews in the winter or light salads in the summer, each recipe will add its own story.

Ingredients:

• Raw Turmeric (Turmeric root): 200gm
• Onion: 2 no. (Medium)
• Garlic: 2 pods
• Cumin: 1/2 teaspoon
• Mustard seed: 1/2 teaspoon.
• Green Chilli: 2-3 no.
• Coriander powder: 1 teaspoon
• Cumin powder: 1/4 teaspoon
• Mustard Oil/ cooking oil of your choice: 3-4 tablespoon
• Salt: one teaspoon (as per taste)

Preparation:

1. Slice onion longitudinally, Keep aside.
2. Scrape turmeric using a knife and slice, keep aside.
3. Peel off and chop garlic and green chilli, keep aside.

Method:

1. Take fry pan, put oil, when it smokes add cumin and mustard seeds; sputter for few seconds.
2. Put sliced turmeric and stir fry on medium flame for 2-3 minutes; add chopped green chilli, lower the flame, cook for couple of minutes with lid on.
3. Add chopped onion, continue to fry for couple of minutes on high flame.
4. Add garlic continue to cook until done (keep it stirring otherwise it may burn).
5. Add cumin powder, coriander powder and salt; stir fry for a minute, put off the flame.
6. “Kachchi Haldi (Raw Turmeric) Dry Sabji with Onion and Garlic” is ready to be served with Roti, Paratha or as a side dish.

Kachchi Haldi (Raw Turmeric) Dry Sabji with Onion and Garlic by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.