About Beetroot Ki Sabji:
This is a very simple, easy, healthy, and quick to make recipe, which is made with beetroot, boil black chickpeas, coconut, spices, and herbs. This goes well with roti, plain paratha, or with steamed rice as a side dish.
Watch Video Tutorial In Hindi:
Ingredients:
- 2-3 tablespoons of cooking oil.
- 1/4th teaspoon hing (asafoetida).
- 1/2 teaspoon white urad dal.
- 1/2 teaspoon mustard seeds.
- 1/2 teaspoon cumin seeds.
- 5-6 garlic cloves finely chopped.
- 1 sprig curry leaves.
- Some finely chopped green chillies to taste.
- 1 medium sized onion finely chopped.
- 300 grams of beetroot finely chopped.
- 1 cup boiled black chickpeas.
- 1/2 teaspoon turmeric powder.
- Salt to taste.
- 1 teaspoon coriander powder.
- 2-3 tablespoons of freshly grated coconut.
- Some finely chopped coriander leaves.
Note: You may increase or decrease the quantity of ingredients depending on for how many people you are making for.
Method of Making Beetroot Ki Sabji:
- Take a kadai and turn on the flame.
- When kadai is hot, add 2-3 tablespoons of cooking oil.
- When oil is hot, add hing, urad dal, mustard seeds, and cumin seeds and let them splutter.
- Then, add finely chopped garlic, curry leaves, and finely chopped green chillies to taste and saute them on a low to medium flame until garlic turns light golden in colour.
- Then, add finely chopped onions and saute on a medium to high flame until onion turns translucent.
- Then, add chopped beetroot, boiled black chickpeas, turmeric powder, salt to taste and coriander powder and mix all the ingredients well.
- Then, cover the lid and cook on a low to medium flame until beetroot is well cooked and tender. Stir occasionally.
- Then, add freshly grated coconut and mix well.
- Then, cover the lid and cook for another 2-3 minutes.
- Then, add some finely chopped coriander leaves and mix well.
- Then, turn off the flame and transfer this into a serving bowl.
- Serve this with roti, plain paratha or with steamed rice as a side dish.
