Beetroot Ki Sabji
Beetroot ki sabzi is a delightful and nutritious dish that brings together the earthy sweetness of beetroot with a medley of aromatic spices. This simple yet flavorful recipe is a perfect accompaniment to hot phulkas, providing a burst of colours and flavours to your dining experience.
Portions serving: 4-5 pax
Preparation time: 05 min
Cooking time: 30 min
Calories: 126 cal per portion
Beetroot 3-4 pc
Oil 2 tbsp
Green chilli 1 pc
Dry red chilli 1 pc
Capsicum sliced 1 cup
Onion sliced 1 cup
Salt ½ tbsp
Curry leaves 7-8 pcs
Ginger chopped 1 tsp
Amchur powder 1 tsp
Start by thoroughly washing and cleaning the beetroot under running water.
Once cleaned, peel the skin off the beetroot to reveal its vibrant, ruby-red flesh.
Grate the beetroot finely and set it aside, ready to be transformed into a delicious sabzi.
In a heated pan, add oil and let it heat.
As the oil warms up, toss in some green chillies and dry red chillies, letting them sizzle and release their aromatic essence into the oil.
The combination of green and red chillies adds a subtle heat to the dish, enhancing its overall flavour profile.
Next, introduce sliced capsicum and onion into the pan, seasoning them with a pinch of salt.
Saute these vegetables until the onions turn translucent, creating a tender and flavorful base for the sabzi.
The addition of curry leaves adds a distinctive South Indian touch, infusing the dish with a fragrant aroma.
As the base vegetables cook to perfection, incorporate finely chopped ginger and the grated beetroot into the pan.
Stir the ingredients well, allowing them to blend and develop a rich, harmonious flavour.
Adjust the salt according to your taste preferences and give the mixture a thorough mix to ensure an even distribution of flavours.
Cover the pan with a lid and let the beetroot sabzi simmer on medium-low flame for 4-5 minutes.
This gentle cooking process allows the beetroot to absorb the spices and flavours, resulting in a tender and succulent dish.
To add a tangy twist to the sabzi, sprinkle amchoor powder over the mixture and mix it well.
Amchoor powder, derived from dried green mangoes, imparts a unique sourness that complements the sweetness of beetroot.
Once the beetroot ki sabzi is ready, serve it hot with freshly made phulkas. The combination of the mildly spiced beetroot and the soft, fluffy phulkas creates a symphony of flavours that is both satisfying and wholesome.
In just a few simple steps, you can create a vibrant and nutritious beetroot ki sabzi that not only delights the senses but also provides a healthy addition to your meal. Enjoy the burst of flavours and colours as you savour this delectable dish with your favourite Indian bread.