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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
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Peel the skin off from beetroot and chop it in to fine cubes.
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Soak tamarind in 1/4 cup water and extract it’s juice discarding the residue.
Method
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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.
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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.
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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.
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Colorful beetroot stirfry is ready. Serve it as sidedish with rice or chapati.
Notes
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While pressure cooking vegetables water is not required, so do not add any water to the beet cubes.
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You can also cook beetroot in seasoning itself, but pressure cooking saves time.
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Instead of grinding green chilly with coconut, you can add slit green chilly to the stirfry. Grated coconut can be combined as is.
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Beetroot veggie itself has some sweetness in it, so I did not add jaggery.
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