Beetroot Sabji- Stir Fry

Locally known as Chukandar ki Sukhi Sabji, in hindi.

Beetroot, carrot and turnip were some of the common salad root vegetables which were readily available in our kitchen garden to my memory back home, so this stir fry packed with goodness of vitamins, minerals and iron served as an excellent healthy side for everyday family lunch or dinner.

Beetroot Sabji- Stir Fry

Locally known as Chukandar ki Sukhi Sabji, in hindi.

Beetroot, carrot and turnip were some of the common salad root vegetables which were readily available in our kitchen garden to my memory back home, so this stir fry packed with goodness of vitamins, minerals and iron served as an excellent healthy side for everyday family lunch or dinner.

5 from 1 vote

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Prep Time 10 mins

Cook Time 12 mins

Total Time 22 mins

Cuisine Indian

Servings 3

Ingredients

  

• 250 g fresh beet root chopped
• 1 inch fresh ginger grated or paste
• 1-2 fresh green chillies chopped (optional)
• 2-3 tbsp olive oil
• 1-2 tsp coriander powder
• 1/2 tsp cumin seeds
• 1/2 tsp sesame seeds
• 1/4 tsp red chilli powder
• 1/4 tsp amchur powder
• 1/4 tsp turmeric powder
• 8-10 black peppercorns crushed
• Pinch of asafoetida
• Salt to taste
• Handful fresh coriander chopped

Instructions

 

• Peel the beetroot and chop it to your desired size.
• In a kadhai, or a heavy bottom wide pan, heat oil, add cumin seeds, asafoetida, ginger and green chillies. Stir and toast for 1-2 minutes.
• Now add the diced beetroot, followed by coriander, turmeric and red chilli powders, finally sprinkle the crushed black peppers and sesame seeds, gently stir the content, making sure the spices are wrapped well around the chopped vegetable pieces.
• Cover and cook for about 8-10minutes on medium-low heat, until the beets are tender crisp. Do not forget to stir and mix every 4-5 minutes so the whole batch in the pan is evenly cooked.
• Beetroot is succulent in nature, tends to release its juices, no need to splash water over it, cover the vessel and let it cook in its juices.
• This recipe is a stir fry, I would prefer the final cooked vegetable should retain its crunchy texture and taste.
• Garnish with coriander and enjoy this accompaniment.

Notes

Curry leaves can be used, along with cumin to add flavour to the stir fry.

Fresh lime juice can also be used instead of amchur powder.

Feel free to adjust spice intensity to your taste.