Beetroot Saute Recipe
This Beetroot saute is a tasty, spicy, little sweet and very healthy dish. Cook and eat more !!!
Ingredients
| Beetroot | 2 (Peeled and chopped in to small pieces) | |
| Onion | 3 , finely chopped | |
| Green chilly | 1 , slit lengthwise | |
| Tomato | 1 , finely chopped | |
| Curry leaves | 1 Tablespoon | |
| Bengal gram dal | 2 Tablespoon | |
| Turmeric powder | 1 Tablespoon | |
| Red chili powder | 3 Tablespoon | |
| Coriander powder | 2 Tablespoon | |
| Cinnamon stick | 3 | |
| Fennel seeds | 3 Tablespoon | |
| Grated coconut | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 327 Calories from Fat 84
% Daily Value*
Total Fat 10 g15.2%
Saturated Fat 3.6 g18%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 243.4 mg10.1%
Total Carbohydrates 56 g18.7%
Dietary Fiber 23.3 g93.2%
Sugars 22.2 g
Protein 12 g24.4%
Vitamin A 17.1% Vitamin C 70.5%
Calcium 30.1% Iron 41%
*Based on a 2000 Calorie diet
Directions
1. Crush and powder cinnamon and 2 spoons fennel seeds and keep aside.
2. Grind the coconut and 1 spoon fennel seed in to a fine paste.
3. Heat oil in a pressure cooker, add the powdered spices. Saute for 2mins.
4. Add the onions, green chilly, curry leaves and saute till transparent.
5. Add the tomatoes, saute for 3mins. Now add the beetroot, bengal gram and saute for 2mins.
6. Now add the coconut paste, turmeric, red chilly, coriander powder and salt. Saute and add water just till the beetroot sinks.
7. Close and leave for 2 whistles. After cooling, remove the lid, stir and check for gravy or dry cosistency depending on your wish.
8. Now spicy beetroot saute is ready.
2. Grind the coconut and 1 spoon fennel seed in to a fine paste.
3. Heat oil in a pressure cooker, add the powdered spices. Saute for 2mins.
4. Add the onions, green chilly, curry leaves and saute till transparent.
5. Add the tomatoes, saute for 3mins. Now add the beetroot, bengal gram and saute for 2mins.
6. Now add the coconut paste, turmeric, red chilly, coriander powder and salt. Saute and add water just till the beetroot sinks.
7. Close and leave for 2 whistles. After cooling, remove the lid, stir and check for gravy or dry cosistency depending on your wish.
8. Now spicy beetroot saute is ready.
Chef
