Beetroot Masala

Beetroot is a very good healthy vegetable especially for increasing the HB count. It also helps to prevent macular degeneration, improve blood circulation, aid in skin care, prevent cataracts and mediate respiratory problems. Beets also contain nearly 14 g of sugar in each cup. If you need to monitor your blood sugar levels, this may be a cause for concern.

This is a simple stir fry masala that, I do very often. It goes well with rice and Chapatti.

Ingredients

Tender small beetroots          2 nos.

Grated Carrot                        ½ cup

Fresh green peas                   ¼ cup

Grated Capsicum                    ¼ cup   

Grated ginger                         1 tbsp.

Salt                                      to taste.

Masalas  

Chili powder                             1 tsp.

Asafetida powder                      ¼ tsp.

Pav Bhaji masala powder             1 tsp.

To Temper:

Oil                                                  2 tbsp.

Jeera/Cumin seeds –                    1 tsp

Bay leaf                                          1 small piece

 Crushed Clove                              2no                                  

Cinnamon                                      1 small piece

Cardamom                                    1 no.

Method:

• Wash and peel the beetroot skin and grate it.
• Heat oil in a pan and add cumin seeds. Allow cumin seeds to crackle.
• Add bay leave, cloves, cinnamon and cardamom in it and fry for a minute.
• Reduce the stove heat to low, add all masala powder in it and fry for a second.
• Now add grated ginger, grated capsicum and fry for 2 minute.
• Then add grated beetroot, carrot and green peas. Add salt and mix well.
• Cover the pan with a lid cook until vegetables should absorb the masalas very well.
• Garnish with coriander leaves.
• Serve hot with Rice, Chappatti.

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