As we have seen once, Beet Root is a root vegetable with very low calorie content, but rich in almost all the vitamins and minerals. The red pigment gives a distinct attractive red or pink color to the dish. In fact, Beets are used as coloring agent in food preparation instead of artificial coloring agents. Beet can be eaten raw or cooked into tasty dishes. We will see how to make an easy and simple dish using Beet Root which will go well with Indian Breads like Chapatti, Roti etc.
Medium sized Beet Root – 3
Oil – 2 tbsp
Cumin Seeds – ¾ tsp
Asafoetida – 1 pinch
Green Chillies – 2 (Finely Chopped)
Onion – 1 (finely chopped)
Ginger Garlic Paste – 1 tsp
Curry Leaves – from 2 sprigs
Tomato – 2 (finely chopped)
Red Chilli Powder – 1 tsp
Coriander Seed Powder – 1 tbsp
Cumin Seeds – ½ tsp
Kitchen King Masala – 1 tsp
Turmeric Powder – 1/8 tsp
Chopped Cilantro (Coriander Leaves) – 2 tbsp
Salt – to suit one’s taste
Rinse the Beetroot thoroughly and drain out the water. Peel the skin and discard. Cut the Beetroot into halves and then chop them into small pieces.
Cook them in a pressure cooker with 2 to 3 tbsp of water and a pinch of Salt for a whistle. Keep aside.
Heat the Oil in a pan. Add Cumin Seeds. Once they start crackling, add Asafoetida, Onion and Green Chillies. Sauté it for a while till the Onion becomes translucent. Add Ginger Garlic Paste and Curry Leaves. Cook for a minute.
Add Tomato and cook for a couple of minutes. Add the Masala Powder and cook till the Tomato become mushy.
Add the cooked Beetroot and very little water. Cover and simmer for 3 to 4 minutes in low medium flame. Add Cilantro and mix.
Transfer the healthy and tasty Beet Root Masala to a serving bowl.