My love for food has broadened my horizons like no education can….i grew up believing that beetroot was ‘born to be in a salad’….i had sympathy for the people who ate at the varied “andhra mess’s” because they’d be served the beet with such regularity that it didn’t take Einstein to realise it was one of the cheapest vegetables…growing up as i did on a predominantly non vegetarian diet, i hadn’t tasted too many vegetables other than the ones that are cooked together with meat….so all i knew was potatoes, beans, carrot, cauliflower, gongura, drumsticks and a few others…..imagine my shock when i land in a vegetarian only hostel!! i hated Thursday lunches because you guessed it, they’d serve beetroot curry….a mash of tasteless, colorless goop….they’d cook it so much that the poor thing would turn pale…..as fate would have it, K has an inconceivable love for this beet….so i began to make and gradually fell in love….in the days when i was hard pressed for time, i loved the minimum fuss with which it would oblige me and cook itself up….so here i present my never failing
low oil beetroot stir fry
you will need
4 med fresh beetroots, chopped small
2 green chillies, slit
1 small onion, chopped fine
mustard, urad dal and curry leaves for the tadka
1 tspn oil
salt to taste
heat oil in a pan (i used non stick), when hot do the tadka, add onions and green chillies and fry for a minute till the onions are translucent.
add the cut beetroot pieces, stir for a minute, cover and steam for 5 mins or till tender.
the beetroot cooks in its own steam, a tablespoon of water can be added if needed.
when tender, add salt, stir well, cover and turn off the flame. let it stand for about 10 more minutes as it continues to cook.
(optional garnish – 2 tbsp of freshly grated coconut)
goes well with rice and rotis.
Our Lunch….Beetroot stirfry, rotis and cucumber raitha