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Recipe for Beetroot Stirfry
- Beetroot- 1 big
- Fresh grated coconut- Fistful
- Green chilly- 1 no.
- Tamarind- Marble sized
- Turmeric powder- 1/2 tsp
- Salt- 1 tsp
- Cooking oil- 3 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentil- 1/2 tsp
- Curry leaves- Few
Peel the skin off from beetroot and chop it in to fine cubes.
Soak tamarind in 1/4 cup water and extract it’s juice discarding the residue.
Take a vessel, add chopped beetroot cubes, turmeric powder and salt. Pressure cook the veggie cubes for 3 whistles in medium flame then simmer it for 3 minutes. Then switch it off.
Heat a wok adding cooking oil, mustard seeds and black gram lentil. When the mustard seeds crackle and lentils turn slightly brown include cooked beetroot cubes. Add tamarind juice and saute for a while. Let it cook in simmer.
Meanwhile add grated coconut and green chilly in to mixer jar. Grind them together coarsely. Add this ground masala to the beetroot stirfry. Let it cook for 3 minutes, then switch off.
Colorful beetroot stirfry is ready. Serve it as sidedish with rice or chapati.
While pressure cooking vegetables water is not required, so do not add any water to the beet cubes.
You can also cook beetroot in seasoning itself, but pressure cooking saves time.
Instead of grinding green chilly with coconut, you can add slit green chilly to the stirfry. Grated coconut can be combined as is.
Beetroot veggie itself has some sweetness in it, so I did not add jaggery.