I know loads of people back in India think that other than salads, there is nothing you can do with beetroot.. & there are people who dislike it.. I love this root vegetable.. My mum prepares a dry sabzi (cooked dry vegetable dish in Hindi) or palya (cooked dry vegetable dish in Kannada) or Upkari (cooked dry vegetable dish in Konkani) with this vegetable.. & its yummy.. you will surely love to eat this vegetable this way if you try this recipe..
When I was working & the first time I carried this in my lunchbox my colleagues from the Northern part of India were quite shocked.. they never knew that this vegetable was cooked & eaten.. & many who tasted this from my lunchbox loved this.. 🙂
Yes, beetroot makes your chopping board, hands & anything you touch while chopping it a deep magenta..but thats ok…it won’t stain you chopping board/ utensils.. it goes away when you wash the chopping board..but remember to was as soon as your done chopping.. 🙂
This vegetable is rich in potent antioxidants & nutrients..beetroot juice has known to lower blood pressure & thus help prevent cardiovascular diseases..If you have eaten beetroot the previous day don’t be alarmed if your urine & stool to turn reddish in colour.. 😉 This is because the red colour compound betanin present in beetroot is not digested in the human body..
This is a very simple sabzi.. very few ingredients & you are ready with a pretty tasty sabzi to with rice & dal or with chapati’s… The sambar masala adds a lovely flavour to the naturally sweet beetroot…
Ingredients: (Serves 3-4) Preparation Time: 20 mins
Beetroot – 1 large, peeled & cut into small cubes
Onion – 1 Medium-sized, finely chopped
Mustard seeds – 1/2 tsp
Sambar Masala – 2 tsp or more, based on your taste
Coriander leaves – 3-4 sprigs, finely chopped
Curry leaves – 1 sprig/ 7-8 leaves
Cooking oil – 1 tbsp
Salt to taste
Heat oil in a fry pan, add the mustard seeds & let them splutter. Make sure the heat is set to medium. Next add the curry leaves, fry them for a minute. Now add the chopped onions & add some salt to help fry the onions fry quicker..
When the onions turn translucent, add the cut beetroot. Add about 100 ml of water & add salt to taste. Mix well close, simmer & let the beetroot cook for about 8 minutes. Check in between & make sure the water has not evaporated & the beetroot has not begun to burn. Now add the sambar masala & mix well. Let the beetroot cook till done.
Garnish with some chopped coriander if you wish to.
Serve hot as a side dish with a bowl of steamed rice & DDT/dal, else serve as an accompaniment with some hot chapati’s.
If you like beetroot like I do.. you should try out this one for sure – Beetroot Raita, you can eat this one just like that..
- Unappreciated Beetroot (expertscolumn.com)
- Beetroot Patties (femmehavenn.wordpress.com)
- Amazing Beetroot! 2 recipes for you to try (jalihenrypersonaltrainer.wordpress.com)
- Beetroot Soup with Feta (scaredycatkitchen.com)
- Beetroot Songa (laxmibhandary.wordpress.com)
- Fkhali With Beetroot Leaves and Nuts (georgianrecipes.net)
- Something For The Weekend | Beetroot Chutney (amylewinphotography.com)