Beet roots are dark coloured vegetable with lot of health benefits. They are tender and sweet and can be eaten raw, boiled, roasted or grilled. Beet roots prevents cancer, reduces anemia, improves digestion and prevents constipation. Slows progression of dementia, lowers blood pressure and is good for skin and hair.
This recipe given below is my own creation. Beetroot is cooked in yogurt, coconut and urad dal paste. To thicken the gravy I have added urad dal which is not roasted. Indian spices are added which gives it a unique taste and flavour. Lastly kasuri methi is added which changes the whole dish and gives it a very good taste and flavour.
INGREDIENTS
Beet root 1 cut finely
Yogurt /curd 1/2 tea cup
Garam masala powder 1 tsp
Roasted cumin powder 1 tsp
Red chilli powder 1- 2 tsp
Kasuri methi 2 tsp
Salt to taste
FOR WET GRIND
Yogurt/curd 1/2 tea cup
Fresh Coconut grated 1 tea cup
Urad dal 1 tsp
METHOD
In a blender blend 1/2 cup yogurt, grated coconut and urad dal into a fine paste. Keep it aside.
Wash and peel the beet root and cut in small pieces. Take a deep bottomed pan add beet root and 1 and 1/2 cup water and cook till the beet root is done.
Add the ground coconut paste into the pan. Cook at medium high till it thickens for 5 minutes or so.
Add chilli powder, garam masala powder, roasted cumin powder and salt. Beat 1/2 cup curd and mix it well. Simmer for few seconds. Turn off the heat.
Add Kasuri methi.
Serve with Indian breads/ rice.