Beetroot is one vegetable, from which I used to stay away for a long time. This was mainly because of the mess it would create while cooking. I like to cook dal , vegetables, rice at once in cooker, because it saves a lot of time. When beetroot is cooked like this, the pink color would spread to dal and rice. Then I read this comment from Anisha . It changed everything. Now I just add 1/4 tea spn of sugar while cooking beetroot and the color does not spread at all. Yayy!!! Thanks Anisha.
So now, beetroot is regular at home. I make many different side dishes with it, as usual they are all very simple dishes. I keep the basic recipe same and just mix it with different vegetables to make this. We love all these variations.
Ingredients: 1 cup beetroot pieces (cook 2 beetroots in pressure cooker and then chop) 1 tea spn mustard seeds 1/2 tea spn urad dal 5-6 curry leaves 1 tbl spn fresh/frozen coconut(optional) 3-4 green chillies A pinch asafoetida 1 tbl spn lemon juice 1 tea spn goda masala or garam masala Oil Salt One of the following: 1 cup sprouted moong 1 cup chopped capsicum 1/2 cup onion
Method: Heat oil and add mustard, urad dal . When it starts popping, add curry leaves, green chillies asafoetida. Now add onion or moong or capsicum. Cover and cook till done(if onion is used, just fry till it is brownish). Now add cooked beetroot pieces, goda masala (or garam masala). Cover and cook for few minutes. Sprinkle lemon juice, coconut(optional) and switch off the gas. Mix very well. Serve hot with rotis or rice.
Serves : 3-4 Preparation time : 20mins
Ivygourd ( tendli ) is one of my favorite vegetables. My problem is, I can’t stick to one recipe for long time. During weekdays, I don’t like to make anything elaborate either. So I keep changing my favorite recipes to make them simple. This one is a variation of the Konkani dish tendli buthi . Chopped ginger and coriander seeds give a very nice flavor to this dish. Goes very well with rotis or simple rice and dal . This tastes great when you make it very spicy ( tikshe ).
Ingredients: 2 cups ivy gourd( tendli ) cut into thin rounds 1 tea spn chilli powder A pinch turmeric 1 tea spn chopped ginger 4-5 curry leaves 1 tea spn coriander seeds 1/2 tea spn mustard seeds 1/2 tea spn tamarind extract Oil Salt
Method: Heat oil and fry coriander seeds. Powder them. Heat a little oil and add mustard seeds. When they start popping, add curry leaves and ginger, fry for few minutes. Now add ivy gourd, chilli powder, coriander powder, salt, tamarind, 1/4 cup water, cover and cook. Serve hot.
Serves : 3-4 Preparation time : 20mins
