Gorgeous colored Beetroot….
Simple and quick way to make this dark red colored vegetable edible is stir frying…YES …I love beetroot stir fry as side dish with rice, chapati or just as is. When I have to serve this stir fry with chapati I usually grate beetroot rather than cubing. That is because chapati, an Indian flat bread is kind of chewy, demands a soft, melt in mouth stir fry or gravy.
The recipe was there in my radar but the photographs were shot long back using point and shoot camera, so I re-shot them using my new super DSLR today and I hope this post is a treat for your tummy and eyes as well.
Cubed version of beetroot stir fry recipe is here today. It’s a breeze to make this gorgeous stir fry that any newbie can start cooking and perfect end product is assured…Pressure cooking the chopped veggie saves lot of your time, otherwise you have to cook it in seasoning itself, sauteing in between. When the beetroot cubes are soft enough, combine the ground green chilly and coconut mix and you are done. Little oil added in the seasoning has made this beetroot cubes glossy, more appealing colored and textured …isn’t it.?
Beetroot Stirfry Recipe
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.
yum!!