Dogri Shalgam Curry

White turnip curry in mustard oil — shalgam (turnip) chopped into chunks and cooked slowly in mustard oil with fenugreek seeds, dried red chilli, and a small amount of khatai until the turnip is tender and has absorbed the pungent oil. The turnip's natural sweetness and slight bitterness balance the tart khatai. A winter preparation from the fields of Jammu, eaten with chapati when the turnips come up in the cold months.