Description
A vibrant South Indian stir fry featuring beets cooked with spices, coconut, lemon, and cilantro for a flavorful and nutritious dish.
Ingredients
Units
Scale
- 3 cups (720 ml) beets, cubed
- 2 tsp (10 ml) oil
- pinch of hing (asafoetida )
- 1/2 tsp mustards seeds
- 1/2 tsp cumin seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 2 fresh curry leaves (I usually freeze my leaves to keep them longer)
- 1 dry red chili (optional)
- 1/2 tsp turmeric
- salt to taste
- 1-2 tbsp (15-30 ml) frozen fresh grated coconut (optional since beets are pretty sweet)
- lemon (optional)
- cilantro for garnish
Instructions
- Cut beets into small cubed pieces.
- In a pan, heat oil over medium flame. Add a pinch of hing and stir until it turns golden.
- Add mustard seeds, cumin seeds, urad dal, and chana dal. Stir until the urad dal starts to brown.
- Add curry leaves and beets. Stir well to combine.
- Cover and cook for 20-25 minutes, stirring occasionally, until the beets are tender.
- Once the beets are cooked, add grated coconut, lemon juice, and salt. Stir to combine.
- Garnish with chopped cilantro before serving.
Notes
- Beets are rich in iron and great for vegetarians.
- The dish can stain kitchen items, so handle with care.
- You can freeze curry leaves for later use.
- Adjust the spice level to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10 grams
- Sodium: 150 mg
- Fat: 7 grams
- Carbohydrates: 20 grams
- Fiber: 5 grams
- Protein: 4 grams
- Cholesterol: 0 mg