I know I have been neglecting my poor blog since quiet a long time, but here I'm trying to redeem myself. :)
Having many hobbies has its drawbacks. I just finished one of my crafts project which had been pending since long, it took time but its complete now and so I'm back to blogging.
Today I was planning to make a simple healthy dish and found some beetroots, which were neglected since few days, so I decided to do them some justice.
Beetroots either you love them or you hate them. Though they are highly nutritious and loaded with antioxidants, not to mention their importance for our cardiovascular health, these roots are ignore and mostly restricted to salads. So I wanted to make something simple and special with these beauties. To my surprise this dish came out well, tastes good and looks pretty too. For a picky eater like me, I can say I can eat this dish alone in itself.
So here goes the recipe.
Ingredients:
2 Large beetroots cubed and boiled
1 tsp canola oil/sunflower oil
1/2 tsp cumin seeds/jeera
1/2 tsp mustard seeds/rai
Pinch of asofoetida
1 sprig of curry leaves/mitha limda
2 green chillies cut in half
1/2 tsp amchoor powder/dry mango powder
1/2 tsp turmeric powder/haldi
1 tsp kashmiri red chili powder/ mirchi powder
Salt to taste.
Method:
Pour oil in nonstick skillet and let it heat up. Add mustard seeds & cumin seeds, let them come to a splutter, then add in curry leaves and green chillies along with asofoetida.
Add boiled beetroot cubes along with all the spices and salt to taste.
Do not add water as this dish is intended to be dry.
This dish can be served as a side dish with any curry or rice dishes.
Amchoor or dry mango powder is added to balance the sweetness of beetroot, it gives this dish a nice tangy kick on the other hand red chili powder adds the spice level making this dish sweet sour and spicy, all at the same time.
I'm planning to enjoy this dish with spinach stir fried with onions and garlic and hot rotis.
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