Indian comfort food: how to make beetroot gravy
If you have ever wondered what can be made from beetroot (other than using it as a weapon), I have an idea...
I love beetroot. Beets have a number of health benefits – and you can make a tasty dish (or several tasty dishes) out of it. You can include it in pilaf, use it in sabji or sambar, or make my favorite – beetroot gravy.
The wonder veggie
If you were wondering what the health benefits of beetroot are, here are some – beetroot keeps tabs on your blood pressure, reduces inflammation and has cancer fighting properties. If you like running and other sports, beetroot can boost your physical performance as well.
If the above facts have got you ordering beetroot along with your regular veggie shopping, below is a simple recipe to make the most out of it.
Before you cook, there are a few things that you should do beforehand. First, peel off the skin. Second, since beetroot is hard, chop it up into medium sized pieces, wash it and boil it in water for about 15-20 minutes to soften. You can cook rice at the same time or beforehand, as this gravy tastes best with rice.
If you have the habit of drinking soup before your meal, you have it right in front of you. After you boil the beetroot, pour the juice into a glass, add salt and pepper and mix it well – it tastes good and will increase your appetite. Keep some juice (at least 200-250ml) for making the gravy, too. Adding water instead of beetroot juice is optional, but I recommend adding the beetroot juice in the process.
- 3 beetroots
- 1 onion
- 1 tomato
- Channa dal and urad dal (1tbsp each)
- 1 tbsp ginger garlic paste
- A few red chillies
- A few green chillies
- 2 tbsp oil
- 1 tbsp salt
- 2 tsp garam masala
- 1 tsp turmeric powder
- 2 tsp biryani masala (optional)
- 1 tsp mustard seeds
- 2 tsp cumin
- A few curry leaves
- Pour the oil into a pan and heat it for a few seconds.
- Add the mustard seeds, cumin, channa dal, urad dal and the chopped red and green chillies. Stir the mixture well for less than a minute.
- Add the chopped onions and stir 2-3 times until the onions change colour.
- Add the chopped tomatoes, ginger garlic paste, curry leaves, turmeric powder and masalas and stir the mixture well for a minute or two.
- Add the chopped beetroot and the beetroot juice (at least 200-250ml).
- Allow the mixture to boil for 15-20minutes. Stir occasionally.
- After 15-20 minutes of boiling, let it cool for 10 minutes. The beetroot gravy is ready to serve!
After you add the juice to the mixture, you can add more salt or garam masala as required. Beetroot gravy can also be eaten with chapathi. I have not tried it myself, but I think it might be a nice combo.