I love beets in all shapes and sizes, so I was happy to come across a delicious-looking recipe for a beet curry from South India. You can try out Creamy Pumpkin And Burnt Aubergine Soup which is also a tasty recipe. This stir-fry is not only super healthy, it also has a suprising depth of flavor for something so simple – and on top of that, it takes just a few minutes to make, especially if you use (as I did) already pre-cooked beets.
Indian Beet Palya
- Four medium-sized beets, peeled and cut into bite-size cubes
- Three tablespoons of red lentils
- Cooking oil
- A pinch of asafoetida
- Half a teaspoon of cumin seeds
- Half a teaspoon of coriander seeds
- Half a teaspoon of turmeric
- Half a teaspoon of sumac
- A few curry leaves
- Chili (optional)
- Two tablespoons of grated coconut (frozen, unless you have a fresh coconut around)
- Fresh herbs and some cucumber slices for garnish
- Salt to taste
Step 1: Heat the oil in a pan and add the asafoetida.
Step 2: Fry until it is golden, then add the coriander, sumac and cumin seeds as well as the dal.
Step 3: Stir for a few minutes until the spices begin to brown.
Step 4: Add the cubed beets, the turmeric, the curry leaf, and the chili (if using).
Step 5: Add a little water to make sure the beets do not stick to the pan and cover.
Step 6: Depending on whether you are using fresh or pre-cooked beets, the cooking time will be between ten and twenty minutes.
Step 7: When the beets are tender, turn off the heat and season with salt.
Step 8: Add the coconut and herbs/ cucumber garnish when serving.
Amount Per Serving: Calories: 33Total Fat: 21gSaturated Fat: 0.7gCholesterol: 5mgNet Carbohydrates: 10gSugar: 3g