Ingredients for Beetroot sabzi
- 2 large beetroots cut into diced
- 2 tbsp oil/ ghee
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 pinch asafetida
- 1 dry broken red chili🌶️
- 2 finely chopped green chillies
- 10 fresh curry leaves 🌿
- 2-3 finely chopped onions 🧅
- Salt to taste 🧂
- 2 tbsp dessicated coconut 🥥
- 1 tbsp finely chopped fennel leaves 🌱/ coriander leaves 🌿
- 1 tbsp Bengal gram
- 1 tbsp skinned white gram
- 1/2 tsp paprika powder 🌶️
- 1/2 tsp coriander cumin powder
- 4-5 tbsp water 💦
- 1 tbsp ginger garlic paste 🧄
- 1/2 tsp dry mango powder 🥭
- 1/4 tsp garam masala powder
Cooking Instructions for making Beetroot sabzi
Wash and clean beetroots, peel and cut into small diced and keep aside.
Heat oil/ ghee, add mustard seeds, when start to pop up, add cumin seeds cook for 1 sec, add dry broken red chilli🌶️ cook for 1/2 sec, add a pinch of asafetida mix well, add curry leaves 🌿 cook for 2 mins on low medium flame. Add Bengal gram & skinned white gram, saute for 1 min.
Add finely chopped onions 🧅 cook till translucent, add finely chopped green chillies, ginger garlic paste 🧄 saute for 1/2 sec, add diced beetroot and mix well. Add spices: paprika powder 🌶️, coriander cumin powder, salt 🧂, dry mango powder 🥭, garam masala powder and mix well, add water 💦, cover and cook.
Check if beetroots are tender, remove from heat and serve it with indian flatbread, toasted bread slices 🍞. Garnish with dessicated coconut 🥥, fennel leaves 🌱/ finely chopped coriander leaves 🌿.
Note: if you don’t have fresh coconut 🥥 then use dessicated coconut 🥥, dessicated coconut 🥥 also tastes good in the beetroot sabzi.
Note: you can use also boiled beetroot, but I kindly recommended that you use raw beetroot for more health benefits, but keep in mind that raw beetroot will take time to cook, the final result will be mouth watering.
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