I am back after a two week hiatus. Today i am sharing a very simple and easy vegetable recipe made from beautiful beets.Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens are a powerhouse of nutrition too and they can be cooked up and enjoyed in the same way as spinach.
Today’s theme was suggested by Sujata Shukla ji who blogs at https://www.pepperonpizza.com . Do check out her wonderful blog for some amazing recipes. My humble contribution for #167th #Foodiemonday #Bloghop theme #RootingForRoots is this humble Beetroot Palya / Beetroot Stir Fry.
Recipe for Beetroot Palya / Beetroot Stir Fry:
3 Medium Sized Beetroot washed and peeled
3/4 Cup Grated fresh coconut
4 Green Chilles Slit
1 Tsp Channa Dal
1 Tsp Split Urad Dal
1/2 Tsp Mustard
1/4 Tsp Hing / Asafoetida
5-6 Curry Leaves
1/4 Cup Finely chopped fresh Coriander
1 Tsp Oil
Pressure cook the peeled beets upto 2 whistles in a cup of water.Once done remove the beets and finely chop them. Keep the water aside.Now heat a wok. Add oil.Once the oil is hot add channa dal and split urad dal.Once they turn slightly brown add mustard seeds ,curry leaves, green chillies and hing.Once the mustard splutters add the chopped beetroots.Mix well. Now add the beet water that was kept aside. Add salt to taste ,close the lid and allow it to cook for about 10-15 mins on medium flame. Once the beets are cooked add the grated fresh coconut and mix well. Let it cook for about 5 mins. Switch off the flame .
Garnish with finely chopped fresh coriander and mix well.
Serve hot with Rotis or Rasam and hot rice.