Beet Root is generally avoided due to its earthy smell and is not a popular favorite. Given the nutrition value, it should be a staple in every diet. This recipe with Garlic and Ginger takes away that smell and makes a tasty dish. 🙂
Beet Root (Big Size) – 1 (around 250 Gms)
Oil – ½ tbsp
Mustard (Rai) – ½ tsp
Black Gram (Urad Dal) – ½ tsp
Bengal Gram (Chenna Dal) – ½ tsp
Curry Leaves – 2 strand
Red Chilli – 2 (broken)
Onion – 1 (finely chopped)
Green Chilli – 2 (finely chopped)
Garlic Pods – 5 (crushed)
Turmeric (Haldi) Powder – ¼ tsp
Chilli Powder – ¼ tsp
Sambar Powder – 1 tsp
Grated Coconut – 2 tbsp
Salt to taste
Wash the Beet Root twice or thrice till all the mud and other impurities are washed away. Cut off the tail and crown. Steam the Beet Root in pressure cooker without the weight valve for 6 to 8 minutes.
Allow it to cool.
Peel off the skin of the Beet Root and chop the Beet Root into small cubes.
Heat the Oil in pan. Add Mustard. When it crackles, add Urad Dal, Chenna Dal and Red Chillies. Add Curry leaves in another 10 to 15 seconds. Stir well.
Add Onion, Green Chilli and the crushed Garlic.
Stir cook till the Onion becomes translucent. Add the Beet Root, Salt, Chili Powder, Haldi Powder and Sambar Powder.
Mix well. Cover with a lid and simmer for 3 to 4 minutes.
Add the grated Coconut.
Stir for a minute.
Instead of steaming the Beet Root, the Beet Root can be cut into very small pieces and used without steaming.