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.
Beetroot Subzi recipe - How to make Beetroot Subzi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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
- 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 per serving
| Energy | 28 cal |
| Protein | 0.8 g |
| Carbohydrates | 3.4 g |
| Fiber | 1.2 g |
| Fat | 1.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 11.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 3.2 mg |
| Folic Acid | 1.3 mcg |
| Calcium | 7.5 mg |
| Iron | 0.4 mg |
| Magnesium | 20.4 mg |
| Phosphorus | 21.5 mg |
| Sodium | 213.3 mg |
| Potassium | 21.8 mg |
| Zinc | 0.3 mg |
Outbrain
So simple the recipe is, but it taste really good, though the salt is less. Great flavor of urad dal, garlic and curry leaves.