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Beet root ki sabji

Servings: 3-4
Preparation time: 12-15 minutes.
Cooking time: 12 minutes.
Total time: 27 minutes.

When was the last time you ate beetroot? The blood red beet root has been sidelined for long, but this humble vegetable has come back in the dining table across the world.

Today’s recipe is ‘Beetroot ki sabji’ serve as side dish prepared with fresh coconut, cashew nut and almond which increase the nutritional value, very good source of iron, a boon for those suffering from anemia.

Ingredients:

Beet root: 200 gm
Madras onion: 7-8 no.
Fresh coconut scrapped: 2 tablespoon
Cooking oil: 2 tablespoon
Turmeric powder: ½ teaspoon
Coriander powder: 1 teaspoon
Chilli powder: 1 teaspoon
Salt: 1 teaspoon (as per taste)
Split black gram: ½ teaspoon
Cumin: ½ teaspoon
Red chilli: 1 no.
Mustard seed: ½ teaspoon
Curry leaves: 10-12 leaves
Almond: 8-10 no.
Cashew nut: 10-12 no.

Preparation:

Peel, chop and boil/microwave the beet root and keep aside.
Dry roast almond and cashew nut, coarsely grind and keep aside.
Chop the onion. Keep aside.
Scrap coconut, keep aside.

Method:

Take a heavy bottom pan. Heat oil, add cumin, split black gram and mustard seed, sputter for few seconds; add red chilli and a pinch of turmeric powder, and put chopped onion stir fry for 2 minutes on high flame till get translucent.
Add coriander powder, turmeric powder, chilli powder and salt, add curry leaves too.
Add beet root, saute on medium flame, cover for few minutes (~3-4 minutes).
Add scrapped fresh coconut and almond and cashew nut powder; stir fry for couple of minutes, now Beet root ki sabji is ready to serve.
Note: heavy bottom pan works better. This is served with rice or paratha.