Beetroot Masala

There are a very few dishes that I make with beetroot, its not a popular vegetable in my kitchen though I would love for it to become one. I think it has to do with its sweet taste and sweet veggies never score with me. I normally make this easy and simple beetroot masala which is quite a good combination with curd rice, I pep up the spices really well so it negates the sweet flavor to an extent. So this recipe is for you if you have a similar story behind the beets or even otherwise ;).

Ingredients

Serves - 2
Spice Level - High
Prep Time - 15 min
Cook time - 15 min

Beetroot - 2 medium sized, peeled, chopped into tooth shaped pieces and pressure cooked
Onion - 1 , chopped well
Tomato - 2 , chopped well
Curry Leaves - 1 sprig
Ginger - Garlic paste - 1 Tsp
Masala [Curry/Chilli] Powder - 1 Tbsp
Turmeric - a pinch
Salt - as required
Cumin seeds - 1 Tsp
Mustard seeds - 1 Tsp
Hing/Asafoetida - a generous pinch
Oil - 1 Tbsp

How do you do it

1. After you pressure cook the beetroot , reserve any water that is left so it can be used in the gravy.

2. Heat a kadai with oil. Add the hing, mustard and cumin seeds. Let them pop/roast.

3. Add the onions and curry leaves, ginger-garlic paste and saute till the onions are cooked well.

4. Add the tomatoes now, some salt and turmeric and stir well. Close the kadai with a lid and on medium flame cook the tomatoes till they turn soft and mushy.

5. Add the masala powder now and mix well, add some reserved liquid from pressure cooking the beets. [not more than 1/2 cup]

6. Let the masala powder cook for a couple of minutes. Add the cooked beets now and mix well.

7. Simmer flame and let them cook slowly for about 10 minutes till the beets take in all the flavour. Add required salt in this stage.

8. Once the masala becomes thick, switch off flame.

Serve with curd rice for a very healthy and satisfying lunch :)