- Cooking Beetroot: Rinse the beetroot first very well in water. Then add 2.5 cups of water in the pressure cooker. Add the beetroot. Sprinkle 1/4 teaspoon of salt. Pressure cook the beetroot for 3 to 4 whistles or for 7 to 8 minutes. Once the pressure drops down in the cooker on its own, remove the beetroot. You can use the water in soups, dals, rasams or to knead chapati dough. When the beetroot, become warm, peel and chop them finely. Making Beetroot Sabji Heat a pan and then add 1.5 tablespoons oil. When the oil becomes hot, reduce the flame to a low. Then add ¼ teaspoon mustard seeds, ½ teaspoon cumin seeds, a generous pinch of asafoetida, 2 broken dry red chilies, 10 to 12 curry leaves and ¼ teaspoon turmeric. Saute until the mustard seeds and cumin seeds crackle on low flame. Then add 1/4 cup of finely chopped onions and 1 to 2 finely chopped green chilies. Saute the onions until they become translucent. Sprinkle salt as required. Stir well. Add the boiled, chopped beetroot. Mix and stir well. Cover with a lid and cook for 2 to 3 minutes on a low flame. Since the beetroot is boiled, no need to cook the sabzi for a longer time. Remove the lid, stir the sabzi. Finally, add 1/4 cup of freshly grated coconut. Stir well. After 1 to 2 mins switch off the flame.
Beetroot sabzi
#myrecipe
By Chandana Guptha
Jan, 9th
588
Servings
4 persons
Cook Time
30 minutes
Ingredients
12
- 14
Ingredients
- Beetroot
- Salt
- Water
- Oil
- Mustard
- Cumin
- Hing
- Dried red chillies
- Green chillies
- Curry leaves
- Turmeric powder
- Onions
- Coconut
- Salt
