Beetroot Sabzi

March 11, 2014

Cooked beetroot is bursting with nutrients and health benefits and is so easy to cook with, to add to salads, make soups. Not only is beetroot great for boosting stamina and making muscles work harder, it also contains potassium, magnesium and iron as well as vitamins A, B6 and C, and folic acid. Beets also contain carbohydrates, protein, powerful antioxidants and soluble fibre. What’s more, just three baby beetroot equal one of your recommended five portions of fruit and vegetables a day.  H loves beetroot sabzi and I eat as a salad.  Here is a easy beetroot sabzi recipe with very few ingredients.

Ingredients

2 Cups  Boiled beetroots chopped in small cubes

2 Teaspoons chilly powder

Salt to taste

3 Tablespoon water

1 Tablespoon coriander chopped

1 Tablespoon grated coconut

For the Tempering

2 Tablespoons oil

1/2 Teaspoon mustard seeds

1/8 Teaspoon Asafoetida

Method

In a pan heat oil, add the mustard seeds when they splutter add the asafoetida and immediately the chopped beetroot stir on high flame till it is coated with oil.  Then add the chilly powder and salt to taste and the water stir well.  Cover and cook for 10 minutes on low flame.  Check in between to see the water content, if less add a  little more. Switch off the flame and garnish it with chopped coriander and grated coconut.  Serve hot.

Labels:  Vegetables, Main course,Vegan, Healthy, Beetroot