Saturday 10 May 2014
Beetroot-stir-fry
Ingredients:
Beetroot - 2 big sized
To Temper:
To Temper:
1 tbsp olive oil
1/4tsp Hing
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillies
2 green chillies, slit
Curry leaves - few
pinch turmeric pwd
pinch turmeric pwd
Dania pwd 1tsp
Salt - to taste
To prepare Beetroot-stir-fry:
1. Wash beetroot, peel off skin and chop it finely. Pressure cook beetroot with water( just till immersing level) for 3-4 whistles.
2. Heat olive oil, add hing, mustard seeds and once they splutter, add the cumin seeds, red chillies, green chillies and curry leaves and sauté for a minute.
3. Add the cooked beets, once the moisture is absorbed add turmeric pwd, Dania pwd and salt, cook for 5 more min. Turn off the stove.
3. Add the cooked beets, once the moisture is absorbed add turmeric pwd, Dania pwd and salt, cook for 5 more min. Turn off the stove.
4. Serve hot with rice and dal or Chapati.
Tips / Notes:
· You can skip pressure cooking and cook beets while sating itself. But I find this method easier as it makes cooking faster.
· U can add fresh grated coconut before switching off the stove. My mom always adds coconut only after switching off any stir-fry as raw coconut is not much of cholesterol. So using it as raw as much as possible is good.
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