Cooking beetroot

Cup of Yum
1. Rinse the beetroot first very well in water.
2. Then add 2.5 cups of water in the pressure cooker. Add the beetroot.
3. Sprinkle ¼ teaspoon of salt.
4. Pressure cook the beetroot for 3 to 4 whistles or for 7 to 8 minutes.
5. 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.
6. When the beetroot, become warm, peel and chop them finely.

Making beetroot sabji

1. Heat a pan and then add oil.
2. 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.
3. Saute until the mustard seeds and cumin seeds crackle on low heat. Ensure that the spices do not burn
4. Then add finely chopped onions and finely chopped green chilies.
5. Saute the onions until they become translucent.
6. Sprinkle salt as required. Stir and mix well.
7. Add the boiled, chopped beetroot. Mix and stir well.
8. Cover with a lid and cook for 2 to 3 minutes on a low heat.
9. Since the beetroot is boiled, no need to cook the sabzi for a longer time.
10. Remove the lid, stir the sabzi. Finally, add freshly grated coconut.
11. Stir well. After 1 to 2 minutes switch off the heat.
12. Serve beetroot sabzi hot or warm as a side dish with your meals.