Stir-Fried Beetroot

Beetroot, once boiled, can be stir-fried quickly and makes an excellent appetizer or side dish
Ingredients - Serves 3-4
  • 300 g beetroot, peeled and cut into cubes
  • 2 tsp split chickpeas (chana dal)
  • 1 tsp black gram (urad dal)
  • ½ tsp mustard seeds
  • 3-4 dried red chillies, broken into small pieces
  • ¼ tsp red chilli powder, optional
  • 2 tbsp oil
  • Salt, to taste
  1. Place the cubed beetroot with ½ cup of water in a bowl. Cover with cling wrap and {microwave} on high for 8-10 minutes or until fully cooked
  2. Drain the water and set aside
  3. Instead of pouring it down the drain, you can use up this water in any stew
  4. Heat the oil in a saucepan. Add split chickpeas (chana dal) and black gram (urad dal) and fry until slightly brown
  5. Add mustard seeds and dried red chillies and fry till the mustard seeds start to splutter
  6. Add the beetroot and fry till any remaining water is gone
  7. Season with salt and red chilli powder (if you like it hot) and serve immediately with rice and optionally, a bit of ghee, or as a side salad
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