Thursday, December 10, 2009

Beetroot with yogurt

Beetroot, though known for all its health benefits, was not my choice of vegetable. I felt the cutting was tedious and the color gets on to all the utensils. That was until I came across this recipe which made it a highly desirable dish. It is extremely easy to make (with the help of a food processor with shredding disc) and too yummy to eat. Grated beetroot along with ginger is sautéed till done and yogurt is added before serving. Ginger and asafetida in tampering play a major role in this recipe. Do not attempt this recipe if you do not have those two ingredients.



Ingredients:
2 big beetroots
2 inches ginger
4 green chilies slit (adjust to taste)
½ tsp turmeric
Salt to taste
1 tbsp oil
1 tsp ghee or butter
1 ½ cups thick yogurt


Tampering:
½ tsp mustard
½ tsp cumin
½ tsp asafetida or hing
Few curry leaves

Grate beetroot and ginger together.

Heat oil and ghee in a wide pan.

Add mustard, cumin, curry leaves and asafetida followed by green chilies.

Add grated beetroot and ginger.

Sauté till done.

Add salt and turmeric and remove from heat.

When it reaches room temperature add yogurt and mix well.
It has a simple, lite, healthy feel to it. Tastes wonderful with roti or all by itself.

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