Beetroot - yet another vegetable where you can eat the root, the stem and the leaves. Have never seen the flowers but I am sure I would find a way to cook and eat them too. This here, is a recipe from my childhood days that Mom used to make. I loved having it with steamed rice and a dollop of desi ghee (sound familiar 😲 right ? 😲) on top.
Here it has been prepared in an onion (2 medium sized) and garlic (10 cloves) puree which is fried (bhuno-ed) in ghee, and then further sauteed for 5 minutes with turmeric, cayenne powder and coriander powder. Add the chopped stems, stir 2-3 minutes, then add the grated beetroot and cook for 15-20 minutes till tender. Add the chopped leaves, salt and cook another 5 minutes. Sprinkle garam masala and chopped coriander leaves and serve with rice. Can also be enjoyed with wholewheat roti (flatbread)
Here it has been prepared in an onion (2 medium sized) and garlic (10 cloves) puree which is fried (bhuno-ed) in ghee, and then further sauteed for 5 minutes with turmeric, cayenne powder and coriander powder. Add the chopped stems, stir 2-3 minutes, then add the grated beetroot and cook for 15-20 minutes till tender. Add the chopped leaves, salt and cook another 5 minutes. Sprinkle garam masala and chopped coriander leaves and serve with rice. Can also be enjoyed with wholewheat roti (flatbread)
2 comments:
Its so amazing by its name, I thought these food types are came from western part. Foodies must have these exquisite food choice in cooking menu to add the greatness and power to your kitchen. The beetroot in Onion masala has its unique essence, aroma of taste and soothe. I got the few name in my food prep list to explore that i haven't before. Let's see the taste and its useful properties. We are a highly popular exporter of spice goods to retail market all over the Indian cities for many decades. Join us to see the originality of Shalimar India products at scwl-india.net
Coriander is a well-known masala in Indian cuisine.It is the chief ingredient of all food items in our country. It is commonly known as dhaniya or dhana. It can be used as a whole masala or in powdered form as well. Coriander is a flowering plant that belongs to the parsley family. Its leaves are lacy, shiny, soft and thin. Coriander seeds are plump and brown in color with hollow cavity which bear essential oils that lend to the flavor of dishes when used in cooking. Coriander leaves are also used in Indian cooking. Coriander leaves are primarily used for garnishing the food. Dhaniya powder has therapeutic as well as medicinal properties. It is often recommended for stomach related ailments.
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