Description
A vibrant and flavorful stir fry featuring tender beetroots, zesty lime, aromatic ginger, and toasted whole spices, perfect as a side dish or a light meal.
Ingredients
Scale
- 6 medium-sized fresh beetroots (or 4 larger beetroots)
- 3 tbsp (45 ml) walnut or olive oil
- 3/4 tsp whole black mustard seeds
- 1/2 tsp cumin seeds
- 1 shallot, very finely chopped
- 1 tbsp (15 ml) freshly grated ginger
- 1 lime, juiced
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Peel and cut the beetroots into sticks about 2 inches long and 1/2 cm thick.
- Heat the oil in a large pan over medium-low heat for about 1 minute.
- Add the mustard seeds and cumin seeds to the pan. When the mustard seeds begin to crackle, add the finely chopped shallot.
- Sauté the shallot for about 2-3 minutes until it is soft and translucent.
- Add the grated ginger and stir for another minute until fragrant.
- Increase the heat to medium and add the beetroot sticks. Stir well to coat the beetroots with the spices and oil.
- Cover the pan and cook for 15-20 minutes, stirring occasionally, until the beetroots are tender but still have a slight bite.
- Remove the lid and add lime juice, salt, and freshly ground black pepper to taste. Stir well to combine.
- Cook for an additional 2-3 minutes to allow the flavors to meld.
- Garnish with freshly chopped cilantro before serving.
Notes
- For a more intense flavor, let the beetroots marinate in the lime juice for a few minutes before cooking.
- This dish pairs well with grilled or broiled fish.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- You can substitute lemon juice for lime juice if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9
- Sodium: 200
- Fat: 10
- Carbohydrates: 15
- Fiber: 4
- Protein: 2
- Cholesterol: 0