Beetroot Sabzi (Dry Beetroot Curry)
User Reviews
5
Beetroot Sabzi (Dry Beetroot Curry)
Description
Beetroot Sabzi begins by pressure cooking medium-sized beetroots with salt and water until tender. Once peeled and finely chopped, the cooked beetroot is added to a tempering of mustard seeds, cumin seeds, asafoetida, dry red chilies, curry leaves, and turmeric sautéed gently in oil. Finely chopped onions and green chilies are cooked until translucent before combining with the beetroot. Finally, fresh grated coconut is mixed in, lending moisture and a subtle sweetness to balance the earthiness of the beets.
The sabzi has a dry consistency, with the textures of soft cooked beetroot and crunchy coconut complemented by aromatic spices. It makes a flavorful side dish suitable with Indian breads and rice.
This recipe can also be made using raw beetroot by finely chopping or grating it then cooking directly with the tempering and covering to cook until tender. Desiccated coconut can be used as an alternative if fresh coconut is unavailable. The recipe can be scaled easily to suit different serving sizes.
Ingredients
For pressure cooking beetroot
- 2 beetroot - medium to large or 1.5 cups chopped cooked beets
- ¼ teaspoon salt or add as required
- 2.5 cups water - for pressure cooking beetroot
Other ingredients
- 1.5 tablespoons neutral cooking oil generic cooking oil
- ¼ teaspoon mustard seeds - black
- ½ teaspoon cumin seeds
- 1 pinch asafoetida (hing)
- 1 to 2 red chili broken into two and seeds removed, dry
- 1 to 2 green chilies - chopped finely or ½ to 1 teaspoon chopped
- 10 to 12 curry leaves
- ¼ teaspoon Turmeric (ground turmeric)
- ¼ cup onion or 1 small onion finely chopped, finely chopped
- salt
- ¼ cup coconut as per taste, fresh grated
Instructions
Cooking beetroot
- Rinse the beetroot first very well in water.
- Then add 2.5 cups of water in the pressure cooker. Add the beetroot.
- Sprinkle ¼ teaspoon of salt.
- Pressure cook the beetroot for 3 to 4 whistles or for 7 to 8 minutes.
- Once the pressure drops down in the cooker on its own, remove the beetroot. You can use the water in soups, dals, rasams or to knead chapati dough.
- When the beetroot, become warm, peel and chop them finely.
Making beetroot sabji
- Heat a pan and then add oil.
- When the oil becomes hot, reduce the flame to a low. Then add mustard seeds, cumin seeds, a generous pinch of asafoetida, broken dry red chilies, curry leaves and turmeric.
- Saute until the mustard seeds and cumin seeds crackle on low heat. Ensure that the spices do not burn
- Then add finely chopped onions and finely chopped green chilies.
- Saute the onions until they become translucent.
- Sprinkle salt as required. Stir and mix well.
- Add the boiled, chopped beetroot. Mix and stir well.
- Cover with a lid and cook for 2 to 3 minutes on a low heat.
- Since the beetroot is boiled, no need to cook the sabzi for a longer time.
- Remove the lid, stir the sabzi. Finally, add freshly grated coconut.
- Stir well. After 1 to 2 minutes switch off the heat.
- Serve beetroot sabzi hot or warm as a side dish with your meals.
Notes
- Using raw beetroot requires longer cooking; finely chop or grate then cook covered until tender.
- Desiccated coconut is a good substitute when fresh grated coconut is not available.
- Pressure cooker water used can be reserved for soups or bread dough to reduce waste.
- Adjust the quantity of green chilies to control spice level.
- This recipe can be made in larger quantities by scaling ingredients proportionally.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 687mg | 29% |
| Potassium | 238mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 194IU | 4% |
| Vitamin B1 (Thiamine) | 0.03mg | |
| Vitamin B2 (Riboflavin) | 0.03mg | |
| Vitamin B3 (Niacin) | 39mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 73mg | 81% |
| Vitamin E | 3mg | |
| Vitamin K | 1µg | |
| Calcium | 39mg | 4% |
| Vitamin B9 (Folate) | 456µg | |
| Iron | 1mg | 6% |
| Magnesium | 22mg | 6% |
| Phosphorus | 39mg | |
| Zinc | 0.4mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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