Beetroot bhaji
Beetroot bhaji with a traditional south Indian twist:
Beetroot is one of the nutritious root containing loads of nutrition for anaemic patients. Our ancestors used to always pressurerise us to eat this vegetable as they used to say it increases the quantity of blood in our body. And yes it's true. In short, beetroot consumption improves blood flow, lowers blood pressure apart from lot of its nutritional benefits.
Beetroot since grown underground has an strong smell of mud which makes us not to go for it. Most children make fussy faces if moms insists them to eat it. However, this raw smell can be minimized to certain extent by boiling the beetroot. Today I tried to prepare its vegetable by half boiling it and then tempering to make the vegetable tasty as well as away from its raw strong smell of mud.
So let's look at how I prepared its vegetable with a south Indian twist.
Ingredients:
Beetroots-2-3
Chopped onions-1 medium
Chopped tomatoes-1 medium
Scraped coconut-1/2 cup
Haldi-1 tsp
Red chillies-4-5
Red chilli powder-2 tsp
Karipatta leaves-2
Urad dal-1 tsp
Chana dal-1 tsp
Mustard seeds-1 tsp
Asafotedia-a pinch
Oil-2 tsp
Sugar-1 tsp
Salt as per taste.
Method
Wash the beetroots and cut them into half. Pressure cook them for 2 whistles. Once pressure is released, peel their skin and grate them or chop them into fine pieces.
In a cooking vessel add oil, asafotedia, mustard seeds, urad dal, chana dal, karipatta leaves, red chillies, saute. Then add chopped onions and saute. Once onions are soft add chopped tomatoes. Saute for a while till tomatoes are soft.
Add haldi powder, red chilli powder, boiled grated beetroot and mix well. Now add sugar, salt and scraped coconut. Mix well again and close for 2 mins till all flavours get mixed up and leave their aroma. Now off the gas.
Serve with rice or chapati.
This beetroot vegetable made this way becomes very delicious that your children's would also love to eat it. Just try friends!!
Beetroot is one of the nutritious root containing loads of nutrition for anaemic patients. Our ancestors used to always pressurerise us to eat this vegetable as they used to say it increases the quantity of blood in our body. And yes it's true. In short, beetroot consumption improves blood flow, lowers blood pressure apart from lot of its nutritional benefits.
Beetroot since grown underground has an strong smell of mud which makes us not to go for it. Most children make fussy faces if moms insists them to eat it. However, this raw smell can be minimized to certain extent by boiling the beetroot. Today I tried to prepare its vegetable by half boiling it and then tempering to make the vegetable tasty as well as away from its raw strong smell of mud.
So let's look at how I prepared its vegetable with a south Indian twist.
Ingredients:
Beetroots-2-3
Chopped onions-1 medium
Chopped tomatoes-1 medium
Scraped coconut-1/2 cup
Haldi-1 tsp
Red chillies-4-5
Red chilli powder-2 tsp
Karipatta leaves-2
Urad dal-1 tsp
Chana dal-1 tsp
Mustard seeds-1 tsp
Asafotedia-a pinch
Oil-2 tsp
Sugar-1 tsp
Salt as per taste.
Method
Wash the beetroots and cut them into half. Pressure cook them for 2 whistles. Once pressure is released, peel their skin and grate them or chop them into fine pieces.
In a cooking vessel add oil, asafotedia, mustard seeds, urad dal, chana dal, karipatta leaves, red chillies, saute. Then add chopped onions and saute. Once onions are soft add chopped tomatoes. Saute for a while till tomatoes are soft.
Add haldi powder, red chilli powder, boiled grated beetroot and mix well. Now add sugar, salt and scraped coconut. Mix well again and close for 2 mins till all flavours get mixed up and leave their aroma. Now off the gas.
Serve with rice or chapati.
This beetroot vegetable made this way becomes very delicious that your children's would also love to eat it. Just try friends!!
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