Beet Root is a root vegetable with very low calorie content and is a good vegetable for the calorie watchers. But they are packed with essential nutrients; beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. The stir fry which we will see here is crunchy curry and it is an opt dish for packing in the lunch box. This stir fry can be served with Roti, Chappati and Rice also.
Beet Root – 3
Oil – 2 tbsp
Mustard Seeds – ½ tsp
Urad Dal – 1 tsp
Channa Dal – 1 tsp
Onion – 1 (finely chopped)
Green Chilli – 3 (chopped)
Ginger – 1 inch (crunched)
Garlic – 6 pods (crushed)
Curry Leaves – from 1 sprig
Red Chilli – 3 (Broken)
Roasted Peanuts – 2 tbsp (crushed)
Salt – to suit one’s taste
Wash and pressure cook Beet Roots for 2 whistles with 3 tbsp of water. Switch off the flame and allow the pressure to drop.
Peel off the thin skin of Beet Roots and cut into small pieces.
Heat the Oil in a pan. Add Mustard Seeds and allow them to sizzle. Add Urad Dal and Channa Dal. Roast the Dals golden.
Add Onion, Green Chillies, Ginger, Garlic, Curry Leaves and dried Red Chillies. Cook for a minute in medium flame.
Add Beet Root and Salt. Stir them well. Simmer for 3 to 4 minutes in low medium flame. Keep stirring in between.
Add the roasted and coarsely crushed Peanuts. Mix well. Simmer for another minute in low flame.