19th December 2017

Beetroot Stir Fry

This is a simple beetroot stir fry which can be enjoyed as a side dish with rice or by itself with chappatis.

Serves: 2 Persons

Prep. Time: 10 Mins.

Cooking Time: 15 Mins.

Ingredients:

  • Tender Beetroots – 2 medium (400 gms.)
  • Green Chillies (finely chopped) – 2 to 3
  • Curry Leaves – 6 to 8
  • Coconut (grated) – 2 tbsp.
  • Mustard Seeds – 1 tsp.
  • Hing [Asafoetida] – ¼ tsp.
  • Salt – ¼ tsp.
  • Oil – 1 to 1 ½ tbsp.

Step 1:     Peel and dice the beets.

Step 2:     Heat the oil in a pan and on medium heat, add the hing, followed by the mustard seeds. Once the mustard seeds start spluttering, add the curry leaves and the green chillies. Sauté for a few seconds.

Step 3:     Add the chopped beets and sauté for 3 to 4 minutes. Add 3 to 4 tbsp. hot water, salt and cook covered on low heat for 6 to 8 minutes. Uncover and cook further to dry the vegetable if any liquid is left.

Step 4:     Switch off the heat and add the grated coconut.

Tip:

  • I like the vegetable a tad undercooked and thus crunchy. Cook more if you desire it well done.
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1 Comment

  1. This was a very simple recipe and very much like a mallu preparation… I used carrots too since I had very less of beetroots. Surprisingly, my husband, who is very less oriented towards veggies, liked it the most.
    Sometimes, it’s the simplest that tastes the best.😄

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