BEETROOT STIR FRY

 BEETROOT STIR FRY
I have always maintained that it is how it is cooked and not the vegetable itself that makes people like or dislike a particular vegetable. For example, my husband hated beetroot years ago but eats it cheerfully now when I make different dishes with it.

Besides, beetroot is one of the most healthy vegetables as explained in this article, " The Benefits of Beets" in the Mayo Clinic website.

Elsewhere in this blog, you will find recipes for :-

• Beetroot Bharth 
• Beetroot Halwa
• Beetroot Pachadi

Today's recipe is for an easy to make yet tasty side dish from Andhra Pradesh. Since intrinsically beetroot is sweet the ground powder balances and enhances the taste of this dish. I have adapted this from Beetroot Fry from Sailu's Foods. 

We make this often and have it with rotis or as a side dish with the meal of rice and rasam. 

Ingredients:-

• Beetroots, 2-3 or about 250 grams
• Mustard Seeds, 1/2 tsp
• Asafoetida (Hing), two large pinches
• Curry Leaves, a few
• Coriander Leaves, chopped, 2 tbsp
• Salt, to taste
• Oil, 1 and 1/2 tbsp + 1 tsp for roasting the ingredients 

Grind To A Coarse Powder :-

• Groundnuts, 1 tbsp
• Urad (Black Gram ) Dal, 1 tbsp
• Coriander Seeds, 2 tbsp
• Byadgi Dry Red Chillies, 4
• Tamarind Paste, 1 tsp
• Jaggery, 1 tsp

Method:-

Wash, peel and finely grate the beetroot . Keep aside

In a thick-bottomed kadhai, dry roast the groundnuts stirring continuously till they turn slightly brown. Remove and keep aside. 

Heat 1 tsp of oil in the kadhai and on medium heat add the Urad Dal

Saute till the dal changes colour and almost turns golden 

Add the coriander seeds and dry red chillies and sauté for a few minutes till the coriander seeds change colour and the red chillies become crisp

Switch off the gas and transfer the roasted ingredients to a bowl and allow it to cool 

In a small mixer jar, grind together the roasted urad dal, Byadgi red chillies, and coriander seeds along with the roasted groundnuts, tamarind paste, and jaggery to form a coarse powder.  Keep aside.

In the same kadhai, heat 1 and 1/2 tbsp oil and on medium heat add the mustard seeds

When they splutter add the asafoetida and sauté for a few seconds till they give off a good aroma

Add the curry leaves and sauté for a few seconds 

To this add the grated beetroot and sauté for 4-5 minutes on medium heat

Lower the heat, and salt to taste

Cover and cook the beetroot, (sprinkle a little water if the beetroot is very dry) and stir from time to time, till the beetroot gets done

Now add the freshly ground coarse powder and mix well

Next add the chopped coriander leaves and cook on low flame for a couple of minutes more

Switch off the gas and transfer the Beetroot Fry to a serving bowl

Serve hot with rice or rotis