Sautéed beetroot with spices
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Cuisine: Indian
Serves: 4
Ingredients
  • 2 cups - diced or grated beetroot
  • 1 small diced onion
  • 2 - 3 tbsp - healthy oil such as olive or coconut
  • ½ tsp - cumin
  • ½ tsp - black mustard seeds - optional
  • Pink Himalayan salt or kosher salt
  • 5 green chilies - optional
  • ¼th tsp pure turmeric powder
  • 1 tsp - chili powder
  • 1 tsp - coriander powder
  • 10 curry leaves - optional
  • 5-10 cashews
  • Cilantro to garnish
Instructions
  1. I usually cook beets in a pressure cooker first. I cook until I hear 2 whistles.
  2. If you don't own a pressure cooker, you can still cook in a pot. Boil water in a pot and cook them till soft. Save leftover water.
  3. Once cooked, let them cool. Once cooled down, remove skin. You can simply remove the skin by pressing with fingers. Grate or dice them into ½" pieces.
  4. In a pan, add oil. Heat to medium-high.
  5. Add mustard seeds. When start to splutter, add cumin. Fry until brown.
  6. Now add green chilies and onion. Fry till translucent.
  7. Add curry leaves, turmeric, diced beets. Mix well. Close lid and cook for around 3 minutes.
  8. Pour the ¼th cup of leftover water from boiling beets. Close lid and cook for another 5 minutes on medium heat. Turn off.
  9. Meanwhile roast cashews.
  10. Garnish with cashews and cilantro.
  11. Serve with rice or roti
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/sauteed-beetroot-with-spices/