A simple stir fried beetroot tempered with Indian spices.
Preparation time: 20 minutes
Growing up I never knew there was a vegetable called beetroot.When I went to a friends place for lunch they served this,but I did not like the taste because it was on the sweeter side.My Aunt in New Jersey puts it through a food processor so that it is finely chopped thus allowing the spices to coat all of the vegetable,this reduces the sweetness of the cooked beetroot.If you do not have a food processor just chop it with your knife as fine as you can.Below is a picture of the finely grated beets from the food processor.
Beetroot- 4 medium
Mustard seeds-1/2 teaspoon
Cumin seeds-1/2 teaspoon
Chana dal-2 table spoons
Urad dal-2 table spoons
Garlic-3 cloves finely chopped
Curry leaves-1 stem
Red chili powder-1-2 teaspoons depending on the spice level needed.
Salt to taste
1.In a pan heat some oil and on medium flame add Chana dal and Urad dal let them roast until slightly brown.Add cumin seeds and mustard seeds. Let the mustard seeds splutter. Add the curry leaves, garlic and turmeric and sauté.
2.Add Chopped Beets, Salt and Saute for 1 minute.Cover with lid and let the beetroot get cooked stirring in between.
3.Once the beetroot is cooked add Chili powder mix and let it cook for 2-3 minutes.
Adding the Chana dal and urad dal and roasting them will give you a nice crunchy texture in your vegetable.
This can be had with Roti or rice.