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BEETROOT COCONUT SUBZI Recipe | | Main Course Recipe by reluctant_chef |
| | INGREDIENTS | Very healthy, fairly easy, something different
Coconut adds a special South Indian flavour. If you like coconut in meals, you will enjoy it!
Beetroot, considered a superfood, is packed with nutritients. It's red colour adds variety to the dinner table. This dish can also be healthy teatime snack.
Ingredients:
Beetroot
Coconut
Onions
Hing
Kadi patta (curry leaves)
Rye (mustard seeds)
Jeera (cumin seeds)
Urad daal (adds crispiness)
Dry red chillies
Crushed green chillies (depends on your spice tolerance)
Dhaniya jeera powder
Haldi powder
Red chilli powder
Salt
Oil (preferably coconut to add to the flavour) | | METHOD | Boil Beetroot with a pinch of salt. Once boiled, cut into pieces. Grate fresh coconut (keep the coconut course) in a bowl and mix haldi and red chilli powder (will give it an even colouring, before getting coloured by beetroot).
Then heat oil in a pan and sautee mustard seeds, cumin seeds, hing, kadi patta, dry red chillies, and urad dal (makes it crunchy). The add chopped onion and cook for some time. Once brown, add chopped boiled Beetroot pieces, haldi powder, dhaniya jeera powder, red chilli powder, mix well, cover the pan and cook 5-7 minutes. Once Beetroot is soft, add grated coconut, mix well and cook for a further 1-2 minutes. Your Beetroot coconut subzi is ready.
Garnish with corriander leaves and sprinkle lemon juice to taste. Enjoy!
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