Saturday, September 12, 2015



We Konkanis make a variety of dishes called, "Bharth", like "Vainagana Bharth" made of brinjals, "Doodhiye Bharth" made of pumpkins etc. Today's is the version made of beetroot. You will be happy to know that beetroots have many health benefits which can be another reason for you to try this dish.

I would like to thank my friend Shamala Bhat for this recipe which I have adapted to suit my requirements.

Like in the case of Ambe Sasam, there is no need to boil this bharth.


  • Beetroot, grated, medium-sized, 1
  • Coconut Gratings, 1/2 cup
  • Byadgi Red Chillies, 2
  • Tamarind, a small piece
  • Mustard, 1/4 tsp (for grinding) 
  • Fenugreek Seeds, 1/8 tsp (for grinding) 
  • Asafoetida, a pinch ( for grinding) 
  • Salt, to taste
  • Oil, 2 tsp, for roasting and seasoning.
For Seasoning:
  • Mustard, 1/2 tsp
  • Urad dal, 1/2 tsp
  • Curry leaves, a few

Wash and grate the beetroot, and boil it in water, adding salt, till it becomes tender. Make sure it does not get overcooked. Keep aside to cool.
In a kadhai, heat 1 tsp of oil and roast the red chillies till they are crisp and keep aside
In the remaining oil, add 1/4 tsp of mustard,  fenugreek seeds and asafoetida and saute till the mustard splutters and the fenugreek and asafoetida change colour. Keep aside.
In a mixer, grind together the coconut gratings, the roasted red chillies, and a little tamarind, along with roasted fenugreek, mustard seeds and asafoetida to a smooth paste adding the required amount of water
Now add this ground paste to the boiled and cooled beetroot and mix well. Check for salt.
Finally, season this with mustard, urad dal and curry leaves.
Serve as a side dish to the main meal.

* Note: There is no need to boil the dish 

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