A couple of weeks back, the husband pounced gleefully on a pound of pesticide-free beetroot at our grocery store. After I made the traditional curry one day, the half a bag that didn’t make it to the frying pan solemnly returned to the veggie tray in the fridge. Last night, I came-by it by chance and decided to make something out of it. Now, I am adventurous with my food by I knew that making Sambar or such out of it would only reduce it to a mere reserve vegetable. I skimmed web sites as always, for a quick dinner fix but I found out that though people love it, the beetroot is one of the most boring tuber to cook. Long(er) story short, I made a Subzi, ate it with Chapati, we loved it, ergo I am posting the recipe here. Pardon a pictureless post, I forgot to click one in the gastronomic excitement.
One medium-sized onion fine-chopped
Three pieces of garlic grated Rachel Ray style
One medium-sized tomato fine-chopped
Four beetroots peeled and chopped like you would for a curry
Salt to taste
Kashmiri Mirch powder
One tsp sugar
One cup thick curd
Coriander aka. Kothamalli
One and a half tsp Jeera
One tsp rice
Quarter tsp pepper
One tsp Garam Marsala
One Tbsp Ghee
In a saute pan, melt the ghee on medium flame. Fry the onion and the garlic until the onion turns golden. Add the chopped tomato and let it cook. Meanwhile, grind coarse, the spices. When the tomato is half-cooked, add the beetroot, the ground spices, the chili powder, salt and sugar. Let the beetroot cook, it takes fifteen minutes. Add the curd and let it continue to cook until the curd comes together like Malai/Khoa. Switch the stove off and garnish with the coriander leaves. Tada, you now have a tasty Subzi to eat with Chapati or rice.
Now, don’t be greedy. Give him some… like a tablespoon full?