Tuesday, September 21, 2021

Beetroot Stir Fry

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Recipe for Beetroot Stirfry

Ingredients

  • Beetroot- 1 big
  • Fresh grated coconut- Fistful
  • Green chilly- 1 no.
  • Tamarind- Marble sized
  • Turmeric powder- 1/2 tsp
  • Salt- 1 tsp

Seasoning ingredients

  • Cooking oil- 3 tsp
  • Mustard seeds- 1/2 tsp
  • Split black gram lentil- 1/2 tsp
  • Curry leaves- Few

Instructions

Preparation

  • 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.

Method

  • 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.

Notes

  • 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.
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