Beetroot Sabzi (Beetroot Curry Recipe)

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 oil
• ¼ teaspoon mustard seeds – black
• ½ teaspoon cumin seeds
• 1 pinch asafoetida (hing)
• 1 to 2 dry red chilies – broken into two and seeds removed
• 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 finely chopped onions or 1 small onion finely chopped
• salt
• ¼ cup fresh grated coconut as per taste

Steps

Cooking beetroot

1. Wash the beetroot thoroughly with water.
2. Put 2.5 cups water into the pressure cooker, followed by the beetroot.
3. Scatter ¼ teaspoon salt over it.
4. Pressure-cook for 3 to 4 whistles, or 7 to 8 minutes.
5. Wait for the pressure to drop on its own before removing the beetroot. The cooking water can go into soups, dals or rasams, or be used to knead chapati dough.
6. Once warm, peel the beetroot and chop it finely.

Making beetroot sabji

1. Warm the pan before putting in the oil.
2. When the oil is hot, turn the heat low. Add the mustard seeds, cumin seeds, generous pinch of hing, broken dry red chilies, curry leaves and turmeric.
3. Sauté over low heat until both mustard and cumin crackle, taking care not to burn the spices.
4. Put in the finely chopped onions and green chilies.
5. Sauté the onions to translucency.
6. Sprinkle in salt as required, then stir and combine thoroughly.
7. Add the boiled, chopped beetroot, then stir and combine thoroughly.
8. Put on the lid and cook over low heat for 2 to 3 minutes.
9. The beetroot is already boiled, so the sabzi does not need prolonged cooking.
10. Take off the lid and stir before adding the freshly grated coconut.
11. Stir thoroughly and turn off the heat after 1 to 2 minutes.
12. Serve the beetroot sabzi hot or warm as a side with your meal.