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Hindi
Have you ever thought of a vegetable that is loaded with nutritional benefits and reveals interesting and amazing qualities of taste and appearance? Well, if you said beetroot, you are right! Beetroots are a delight to your eyes, taste buds and health. They contain an unmatched unique taste and a dark red beautiful color.
If that does not satisfy you, let me tell you that beetroots are also counted in super-food. It is just bursting with goodness and health. Vitamins, minerals, potassium, manganese, fiber….the list is endless. No wonder it is an integral part of our diet. Still, it is mostly had as a salad or as a stuffing for sandwiches. However, it’s Sabji tastes just as delicious and is very easy to make.
Being low in calories and too low or almost nil in fat content, the beetroots are amazing for kids as well as adults. They are a wonderful source of iron and help maintain good hemoglobin level on our bodies. The anti ageing quality and the capability to lower blood pressure are other attractive features of beetroots.
As far as the cooking part is concerned, beetroots are among those good vegetables which can be prepared in a numerous of interesting ways. And one more secret, if you consume beetroots on a regular basis, you are sure to get a beautiful skin and shining hair too!
While planning to prepare any beetroot recipe, just make sure to buy the right beetroots. Choose small and tight beetroots which are free from any spots.
Beetroots Sabji
Beetroot dry curry recipe, good as a side dish with rice or roti.
Ingredients
- 3 medium-sized Beetroot
- 5 cups Water
- 1 large Onion
- 1/2 tsp Ginger-Garlic Paste
- 1 Green Chilli
- 1/2 tsp Red Chilli Powder
- 1 pinch Hing
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 tbsp Coconut (grated)
- 1/4 tsp Salt or as per taste
- 1 tbsp Oil
- 1 tbsp Fresh Coriander Leaves
Instructions
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Wash the beetroots very well. Heat the water in a pressure cooker on the full flame and add the beetroots and put on the lid.
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Let cook for 3 to 4 whistles, depending on the size of the beetroots. Shut off the flame and let the pressure release on its own.
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Meanwhile, chop the onions, fresh coriander leaves, and the green chilli finely.
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Heat the oil in a non-stick or thick bottom pan. Add the mustard seeds and the cumin seeds.
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When they crackle, add the chopped onion and the green chilli. Sauté until the onion gets evenly browned.
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Add the Ginger-Garlic paste and fry for a few seconds to remove the raw smell. Now, peel and grate the beetroots and add to the pan.
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Season with the salt, red chilli powder, hing and the garam masala powder. Cover the pan with a lid and let cook for a couple of minutes.
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Shut off the flame and garnish with the coconut powder and the fresh coriander leaves.
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Serve hot with roti or as an accompanying dish.
Recipe Notes
Do not throw the water in which the beets were boiled. Use it for gravies, soups etc
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