Beetroot Sabzi

Beets seem to be one of those vegetables you either love or hate. Earlier I belonged to latter group and hence always preferred staying as far as possible from it till the time my mom came up with this amazing Beetroot Sabzi. Since then, beet has been a regular dish at home.

The rich maroon flesh of beetroot is naturally sweet and nutritious. Not only does it clean the kidneys and gall bladder but is also extremely useful in the treatment of anaemia.

If you stay away from beetroot mainly because of the mess it would create while cooking then try adding 1/4 tsp sugar while cooking and the colour will spread less.

Ingredients:

Beetroot - 1 cup diced or grated (I personally prefer grated, since you can cook it directly unliked diced which u need to pre cook)

Mustard Seeds - 1 tsp

Urad Dal - 1/2 tsp

Curry Leaves 5-6

Red Chilli Powder - 1/2 tsp

Hing (Asafoetida) - a pinch

Garam Masala - 1/2 tsp

Coconut - 1/2 cup grated (frozen or fresh)

Oil for cooking

Salt to taste

Method:

- Heat oil in a pan and splutter the mustard seeds. Add curry leaves and urad dal.

- Add in the beets and saute well. Add salt and other masalas and let the beet cook well. In case the beets have been pre cooked then all you need to do is saute well.

- Garnish with coconut and serve with rice or rotis.