Wednesday, February 5, 2014

Beetroot and Spring Onion Sabzi

This beetroot and spring onion sabzi is an outcome of a mother's efforts to get her child to eat healthy vegetables. The child is my ex-colleague who is now a mother of two children and who maybe tries to  today. I tasted this beetroot and spring onion sabzi for the first time when, one day, she got this for lunch. She had made it really spicy by adding both green chillies and red chilli powder to cover the sweetness of the beetroot. Although, I did not take the recipe for the Beetroot and spring onion sabzi from her then, I put together the two main ingredients and kept it simple.
Beetroot - 250 gms
Spring Onion - 4 to 5
Onion - 1, small
Turmeric pwd - 1/4 tsp
Red chilli pwd - 1 tsp
Salt to taste
Oil - 1 tbsp
Use tender spring onions for this recipe because the greens are very much a part of this sabzi. Cut the bulbs off and chop them and the regular onion and keep aside. Chop the greens of the spring onion and keep aside.
Peel the beetroot and quarter it. Cook it in a pressure cooker for 2 whistles. Once done, take it out and dice the beetroot and proceed with making the sabzi.
Heat a pan and pour the oil in it. When it is hot add the chopped onions and saute for about 8 minutes and then add the turmeric and red chilli powders. Saute and add the beetroot and a little salt in and saute. Add the water from the cooked beets if any and continue sauteeing. Saute for about 4 to 5 minutes and add the greens or the spring onion. Saute and cover the pan with a lid for a few minutes and let it cook together. Stir it and check for taste and add salt if necessary. Take the beetroot and spring onion off the heat and keep covered till ready to serve.
This beetroot and spring onion sabzi goes well with rice and a curry.
My Beetroot and Spring Onion Sabzi goes to New "U" hosted by Vardhini

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