Beetroot Subzi
by Tarla Dalal

Mildly-flavoured dry subzis like this go well with just about any type of roti and can be had just by itself as a snack too! Here, low-sodium beetroot is cooked with a simple south Indian style tempering in just a teaspoon of oil. Make sure the mustard splutters well, so that its flavour comes out fully. Together with whole wheat chapatis this Beetroot Subzi is a great choice for those with high blood pressure.

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Beetroot Subzi recipe - How to make Beetroot Subzi

2 cups grated beetroot
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
2 whole dry kashmiri red chillies , broken into pieces
5 curry leaves (kadi patta)
1/2 tsp garlic (lehsun) paste
1/4 tsp salt

Method

Heat the oil in a deep non-stick kadhai, add the mustard seeds and urad dal and sauté on a medium flame for 30 seconds.
Add the dry red chillies and curry leaves and sauté on a medium flame for 1 minute.
Add the beetroot, garlic paste and salt and sauté on a medium flame for 1 to 2 minutes.
Cover and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Serve hot.

Nutrient values (Abbrv) per serving