Beetroot curry - Super simple

 




No Photos - I forgot to take photos and ate all of it.  Next time.



Recipe (approx. proportions)


4 bulbs of red beets  (It doesn't taste the same with other beets)

3 Tbsp oil (olive)

1.5 tsp mustard seeds

1 pinch Asafoetida (Hing)

2 Tbsp coriander powder

1 Tbsp cumin powder

1/4 cup grated coconut

1 sprig (5-7 leaves) curry leaves

2 green chillies finely chopped

Salt to taste (1 tsp or so)

Finely chopped fresh cilantro (optional)


  1. Peel beets, cut into large pieces and steam till an inserted knife crosses through the beets easily
  2. Cut up cooked beets into 1/4" pieces
  3. Heat oil in pan for 2 min
  4. Add Asafoetida to oil
  5. Add mustard seeds and cover till it starts popping (1 min)
  6. Add curry leaves and cover (30 seconds) - just enough to get the leaves heated and cooking
  7. Add beets - stir 30 secs
  8. Add coriander, salt and cumin powder.  Stir 30 secs till well coated
  9. Cook for 5-7 min in med-high heat, stirring every minute
  10. Add green chillies and coconut.  Stir for 30 secs.
  11. Turn off heat.  
  12. Stir one final time
  13. Cover and let sit for 5 min.
  14. Top with chopped cilantro (optional)
  15. Serve with white rice (basmati) or homemade roti.  Can also be eaten a la carte.


Comments

Post a Comment

Popular posts from this blog

Fulgobi Sabzi (Cauliflower dry curry)

Image
 Fulgobi Sabzi 2 cups of cauliflower florets cut small (1/4 " or so) 1 tsp nigella seeds 2 dried red chillies 1 tsp turmeric 1 tsp cumin powder 1 green chilli chopped Salt to taste 1 Tbsp oil Heat oil on medium-high heat.  Add nigella seeds and red chillies.  Stir for 30 seconds.  Add cauliflower, salt, turmeric, cumin and green chilli and stir well. Lower head to medium, cover and cook for 20 min stirring every 1-2 min. Goes well with phulka, roti, naan and raita.
Read more

Aloo Saag

Image
  Aloo Saag 1 packet frozen spinach  1/2 onion chopped 1 Tbsp chopped garlic 2 dried red chillies 2 small tomatoes chopped 2 tsp asafoetida (hing) 2  tsp cumin seeds 1 tsp turmeric 1 tsp cumin powder 1 tsp coriander powder 2 green chillies chopped 3 medium potatoes chopped (yukon gold) Salt to taste 2 tsp oil (Olive) Heat oil on medium heat (1 min).  Add red chillies, cumin seeds and stir for 30 secs. Add potatoes, 1 tsp salt, stir and cook covered for 8 min stirring occasionally until half cooked.  Add onion, garlic and stir for 2 min. min.  Add turmeric, cumin powder, coriander powder, tomatoes and hing.  Stir well and cook covered for 5 min stirring every minute. Add frozen spinach, green chillies and mix well.  Cover and cook for approx. 25 min stirring every 2 - 3 min. Eat with fresh phulka, naan, roti or rice.
Read more

Bengali Raw Mango chutney (Aamer tok/chatni)

Image
  Bengali Raw Mango chutney (a summer specialty) 2 large green mangoes (get them from the Indian grocery store) 2 tsp Paanch Phoron  2 dried red chillies 2 cups sugar (I use brown sugar) - you might need to add more depending on your tastes 1 Tbsp salt 2 cups water (approx.) 1 tsp mustard oil Cut the mango flesh from the large see making sure to keep the skin on (wash it well before cutting).  We use the entire mango in this dish.  The large fleshy bits can be further cut into large sections so it's easy to cook - depends on the size of the mango. Heat mustard oil till it turn light yellow (about 2 min on med-high).  Add red chillies and paanch phoron and stir.  Cover and wait for the mustard seeds to pop (about 1 min).  Add the cut mango pieces including the large seeds.   Add water, sugar and salt.   Cover and bring to a boil and cook at a rolling boil for 25 min or until the mangoes are soft.  Note that you might have to add more water. Consistency: the mangoes should be complet
Read more