Beetroot Subji

Prep time : 10 mins

Cook time : 15 mins

Total time : 15 mins

Author :Vahchef

Main Ingredient : Beetroot

(1 ratings)

1 reviews so far

Servings : 0 persons

Published date : November 28, 2016

Ingredients used in Beetroot Subji

• Turmeric - 1/4 teaspoons.

• Curry leaves - few leaf.

• Jeera (cumin) - 1/2 teaspoons.

• Urad dhal - 1/2 teaspoons.

• Red chilli full - 4 or 5 (depending on the spice one needs) numbers.

• Dhania (coriander seeds) - 1 1/2 or 2 tablespoons.

• Grated coconut - 4 or 5 tablespoons.

• Finely (medium) chopped beetroot - 2 small numbers.

• Oil - 1 tablespoons.

• Mustard - 1/2 teaspoons.

• Methi (fenugeek) - optional - 1/2 teaspoons.

• Tamarind - little to extract tamarind water of half cup .

Method:

Medium heat is preferred while cooking this dish. 1) Cook and drain Beetroot . Keep the drained water used for cooking aside . 2) Fry red chillies,dhania and urad in 1/2 tbps oil till coconut turns brown .Add jeera to it and let it cool down . 3) Grind the above mixture to fine paste . 4) Heat 1/2 tbps of oil . To this add mustard seeds. Once it splutters, add tamarind water and turmeric powder. 5) After 2 or 3 minutes , add the cooked beetroot and the beet root water used for cooking. 6) After 2 or 3 minutes , add the ground mixture and bring to boil . 7) Add curry leaves (and few drops of coconut oil ( optional)) before turning off the stove.