One vegetable that I was absolutely terrified of as a kid was beet-root. You can attribute it to the red-color or, even the looks of it but whatever was the reason, I would try every trick in my arsenal to avoid eating it. And my mom would keep telling me that it is very good and that it helps increase blood in the body. Just as every kid would think, I also thought that my mom was trying to trick me into believing it quoting the similarity between the color of beet roots and blood.
Fast forward to the year I was expecting and in my first visit to the doctor, I am told the same thing. That I am anemic and that I need to include beet-roots in my diet. Beet-roots are known to improve hemoglobin and is recommended by most doctors during pregnancy. But as a base-rule, I ensure that I include beet-roots in my diet because of the goodness it brings in improving hemoglobin in the body.
With only about 9gm of carbs in about 100 gms of Beet-roots, it is for the calorie conscious foodies and should be an essential part of your diet.
I like eating it raw but my family prefers it in any Sabzi form. I normally make it in 2 different forms – the beetroot thoran and the beetroot and potato recipe. This beetroot and potato recipe is a little spicy and because beet-roots have a slightly sweetish taste to it, the combination gives it a sweet and spicy taste. I hope you will like this recipe.
Spicy Beetroot and Potato Recipe - How to make Beetroot ki Sabzi
Print Pin Rate Share on FacebookIngredients
- Beet root - 1 peeled and cut into 1 inch cubes
- Potato - 2 boiled and cut into 1 inch cubes
- Onion - 2 thinly sliced
- Green Chilli - 2-3 slit in between keeping one side intact
- Chicken Masala - 2 tbsp
- Chilli Powder - as per required
- Turmeric Powder - 1/4 tsp
- Salt - as per the taste
- Oil - 2 tbsp
- Mustard Seeds - 1/4 tsp
- Garlic - 6-7 pods lengthwise sliced into 2 pieces
- Ginger - 1 tsp
Instructions
- Boil chopped beetroot in a pressure cooker until one whistle and set aside.
- Heat oil in a pan/kadahai, add mustard seeds.
- Once mustard seeds starts crackling add green chilli and thinly sliced garlic to it and fry for a second.
- Add onion, turmeric and salt and fry until golden brown.
- Add ginger paste, chicken masala powder and red chilli powder and give it a nice stir.
- Fry until the raw smell of masala goes off.
- Now add boiled and chopped potatoes and beetroot.
- Add little water to it and cook on a slow flame for about 5-7 minutes.
- Turn of the gas.
- Serve hot along with roti, rice and puri.
- In South India people enjoy this side dish along with Sambar, Rasam and Steamed Rice.
Notes
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