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.