Best Places to Eat Local Food in Pench
Beetroot Sabzi at Our Lodges
Beetroot, the sweet, earthy, rustic, charming, crunchy root vegetable is enjoying a well-deserved comeback on our plates, all due credits to its innumerable health benefits. My running friends have been drinking copious amounts of beet root juice before their runs, to stay hydrated and give their stamina that additional boost.
A rich source of iron, calcium and minerals, this vibrantly hued, ruby red vegetable was first discovered by Romans in the nineteenth century. Very low in calories, and packed with the goodness of anti-oxidants, beetroot gets it’s vibrant colour from a pigment called Betanin.
Here is a Beetroot Sabzi (vegetable) recipe that is a hit in our lodges. And the icing on the sabzi (oops! Cake) is that that the beetroot can be replaced to make a delicious carrot sabzi too.
OUR BEETROOT SABZI WITH ITS BURST OF COLOUR AND FLAVOURS
Preparation Time : 10-20 minutes
Cooking Time : 10-15 minutes
Serves : 4
Taste : Mild
2 cup chopped beetroots
2 tbsp oil/ghee (clarified butter)
¼ teaspoon mustard seed
½ teaspoon cumin seed
1 pinch asafoetida (hing)
1 to 2 dry red chilies, broken into two and seeds removed
10 to 12 curry leaves
¼ cup of finely chopped onion or 1 small onion finely chopped
¼ cup fresh grated coconut
1/4 tsp garam masala
1/4 green cardamom powder
Salt to taste
- Heat oil/ghee in a non-stick pan. When the oil becomes hot, reduce the flame to a medium.
- Then add mustard seeds, cumin seeds, with a pinch of asafoetida, 2 broken dry red chilies, 10 to 12 curry leaves. Sauté until the mustard seeds and cumin seeds start to crackle.
- Now add the finely chopped onions and sauté for 1-2 minutes till they turn pink.
- Add the chopped beetroot and mix well with salt.
- Cover with a lid and cook for 5 to 10 mins on a low flame, occasionally stirring.
- Garnish with freshly grated coconut.
- Dig into the piping hot Beetroot Sabzi with naan or roti, or even rice.