Beetroot Curry Beetroot Sabzi Food

BEETROOT CURRY (BEETROOT SABZI)

Steps:

• Optional but adds a lot of aroma to the sabzi - In a small pan, dry roast 1 tablespoon chana dal and 1 tablespoon urad dal on a medium flame until deep golden. Then add sesame seeds. Turn off the flame and keep stirring until the seeds splutter. Remove & cool this. Powder them finely in a grinder. Set aside.
• Wash and peel beetroots, cube to half inch pieces. Or You can also grate them with a large hole grater. Avoid using a fine grater as it will make the beetroot sabzi mushy.
• Pour 1½ tablespoon oil to the pan and heat it.
• Add cumin seeds, mustard seeds and dal (optional). Soon the seeds will splutter, keep stirring and fry until the dal turns golden.
• Next add crushed garlic, green chili, red chilli, curry leaves and hing. Saute till the garlic turns aromatic.
• Add the grated beetroots and saute for 2 minutes.
• Cook covered on a low flame until soft and tender. It just takes few minutes. If you use chopped beetroot, you may need to splash some water if they don't cook.
• When the beetroot is cooked to your liking, add turmeric, powdered dal from step 1 and salt.
• Mix and fry for a minute or two until the mixture turns aromatic. Then add coconut and mix.
• Beetroot curry is ready to serve with rice or roti.

CREAMY BEETROOT CURRY

Steps:

• Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins.
• Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick.
• Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice, if you like.