Beetroot sabji, also called as chukander ki sabji is a dish from the  North Indian cuisine. It is red colored and has a sweet spiced flavor. It is called as beetroot poriyal in South India.

Ingredients and Preparation

Beetroot is the main ingredient for making beetroot sabji. Optional ingredients include coconut, potatoes and coriander leaves. Indian spices like asafoetida, turmeric, red chilli powder, cumins, mustard, coriander seed powder and curry leaves. Black gram daal is also used in certain preparations.

Beetroot sabji is made in a wok. Little oil is heated and cumin, mustard and curry leaves are added. Diced beetroot and coconut is added along with all the spices and cooked till soft.

Serving

Beetroot sabji is served with roti, chapatti or paratha.

Health and Nutrition Facts

Serving size – 1 bowl

Calories – 60, Fat – 2 g, Carbohydrates – 9 g, Fiber – 3g, Sodium – 300 mg, Potassium – 120 mg

·         Beetroot sabji is very low in calories and fat.  It is recommended for weight watchers and dieters.

·         It is a rich source of fiber and aids digestions and helps in removing all the wastes from the body.

·         It has a good balance of sodium and potassium and is beneficial for people suffering from hypertension.

·         The anthocyanins in beetroot are very good for the liver as it helps to detoxify the blood.

·         Studies conducted have shown that it reduces high blood pressure. It in turn acts as a cardio protective and reduces risks of stroke.

·         Beetroot is a bundle of vitamin B complex and C. The best way to retain these nutrients is by consuming raw beetroot and not cooking it. It is very rich in iron and helps to increase the hemoglobin of the blood.