Beetroot is of exceptional nutritional value. Beetroots are high in fiber and are a good source of folic acid, manganese and pottassium. The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, is thought to suppress the development of certain kinds of cancer. Beets can be used in salads, curries and even in desserts:)
Today , I will be sharing with you all a delicious sabzi that can be easily prepared plus is very delicious.
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
- Beetroot : 1 large
- Peas (cooked) : 1/2 cup
- Red Onion (finely chopped) : 1 cup
- Tomato (finely chopped) : 1 cup
- Oil : 1 tbsp
- Mustard seeds (Rai) : 1/2 tsp
- Urad Dal / Black gram : 1/2 tsp
- Cumin seeds / Jeera: 1/2 tsp
- Dry red chillies : 2 (broken)
- Curry Leaves : A few
- Coriander powder / Dhania powder : 1 tsp
- Sambar powder : 3 tbsp (Adjust according to taste)
- Turmeric powder / haldi powder : 1/2 tsp
- Jaggery powder / sugar : 2 tsp
- Salt as per taste
- Dry dessicated coconut (you can use fresh grated coconut too) : 1/4 cup
- Wash the beetroot nicely and cut off the two ends. Cook the beetroot in the pressure cooker. Once done , its easy to peel off the skin. Chop it into small pieces (You should have about 2 cups of finely chopped beets).
- Heat oil in a deep bottomed pan. When hot, add cumin seeds, urad dal,mustard seeds and dry red chillies. When the seeds start to splutter, add the curry leaves.
- Add the chopped onion and mix. Sprinkle some salt. This caramelizes the onion faster.
- Once the onions have nicely browned, add the tomatoes . Mix and cook until the tomatoes have turns mushy.
- Once the tomatoes have cooked add the coriander powder, turmeric powder and the sambar powder. Mix well. Cook for a couple of minutes.
- Add the chopped beets and cooked peas. Mix well.
- Add the jaggery powder and salt.
- Lastly add the dry dessicated coconut powder or fresh grated coconut.
- Serve with phulkas, rotis or even rice.