BEETROOT BHAAJI (QUICK STIR FRY BEETROOT VEGETABLE)

Beetroot, a nutritious root vegetable, which, I would like to mention once again, is disliked by many. The Beetroot Bhaaji I have presented here is a highly nutritious and delicious vegetable. It is very easy to prepare and requires minimum cooking time if you have boiled beetroots at hand.

Quite a few years back, when I was on a trip to Goa, we had lunch at a popular restaurant. This beetroot vegetable was one of the different vegetables we were served in the thali, which we had there. I loved it immediately and observed it’s ingredients which were quite few. Came back home and immediately tried making it. Since then it is one of my most favourite vegetables just like the Paalak Raita and Bataata Nu Shaak.

Beets are high in immune – boosting Vit C, fiber and minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys and pancreas). Beets also contain the B vitamin folate which also helps reduces the risk of birth defects. They also reduce blood pressure, fight inflammation, boost stamina, have anti cancer properties and are also valued for their detoxification properties.

For some more beetroot and other nutritious recipes, do give a try to the following too:

1) Beetroot Parathas

2) Mulyaachi Koshimbir

Here’s the recipe for Beetroot Bhaaji…

Prep Time : 15 min

Cooking Time : 10 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

• 5 medium Beetroots (cooked and diced – 2 1/2 cups approximately)
• 1/4 cup Fresh grated coconut
• 1/4 Corriander leaves
• 1 1/2 tsp Sugar
• Salt to taste

For Tempering :

• 1 tbs Oil
• 1 tsp Cumin seeds
• 2 Green Chillies
• 1/4 tsp Asafoetida

METHOD :

1. The first step for making the Beetroot Bhaaji is to clean and cook the beetroots in sufficient water in a pressure cooker or say a pressure pan.
2. When cooked, drain all the water and peel the beetroots. Cut into small dices.
3. Heat a kadhai and add the oil to it.
4. When the oil heats up, add the cumin seeds. As soon as they splutter, add the other tempering ingredients and saute.
5. Immediately add the diced beetroots, sugar and salt to taste.
6. Give it a good stir and add the grated coconut too. Mix well and cover with a lid.
7. Give it a good steam. Uncover and saute. Check seasoning and adjust if required.
8. Switch off the heat and garnish with chopped coriander.
9. Serve hot with some chapatis or with some Varan or Daali Toay and hot steamed rice.
10. Do serve some Ambade Kaarle Lonche or NKGSB Style Sweet and Sour Raw Mango Chutney as a delicious accompaniment.

NOTE :

This quick and simple recipe is a very good option for tiffins as the beetroots can be cooked beforehand and stored in the refrigerator. Again the cumin used in the tempering gives this vegetable a delicious flavour. A boring vegetable turned into something very flavourful! It’s one of my favourite vegetables and I love to have it with chapatis!