Sautéed beetroot with spices
Author: Ujwala Chintala
Recipe type: Main Course
Cuisine: Indian
Serves: 4
- 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
- I usually cook beets in a pressure cooker first. I cook until I hear 2 whistles.
- 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.
- 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.
- In a pan, add oil. Heat to medium-high.
- Add mustard seeds. When start to splutter, add cumin. Fry until brown.
- Now add green chilies and onion. Fry till translucent.
- Add curry leaves, turmeric, diced beets. Mix well. Close lid and cook for around 3 minutes.
- Pour the ¼th cup of leftover water from boiling beets. Close lid and cook for another 5 minutes on medium heat. Turn off.
- Meanwhile roast cashews.
- Garnish with cashews and cilantro.
- Serve with rice or roti
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/sauteed-beetroot-with-spices/
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