Beetroot Curry/Subji

Beetroot, just another vegetable! Neither is it my favorite nor something that I hate.The usual dish prepared using Beetroot in my household is the Beetroot Thoran and sometimes this Beetroot Pulao, nothing more than that. I know many other recipes like Beetroot parathas and raithas can be prepared with it but somehow never got around making it.

Once when I had been to my aunt's place, my cousin there told me about this recipe which, she said is a great side for rotis and also makes a filling soup by itself. My mom started preparing that curry very frequently and she kept saying that it tastes very good. 

So yesterday, when we decided to make rotis and on checking the refrigerator, I did not have anything other than the beets, this recipe came to my mind. I tried it out, making a few changes to the original recipe. It was hit at home both with elders and kids.

The curry has a burst of flavours, slightly sweet from the beets, tangy and spicy. All in all a recipe which has found place in my blog and is going to be regular in my kitchen too.

What you'll need

1. Beetroot – 1 Medium
2. Potato – 1 Medium
3. Onion – 1 Medium
4. Tomato – 3 Medium
5. Chilly Powder – 1 tsp
6. Coriander Powder – 1 tsp
7. Turmeric Powder – ¼ tsp
8. Garam Masala – ¼ tsp
9. Amchur Powder – ¼ tsp (optional)
10. Sugar – ½ tsp (optional, only if beets are very bland)
11. Cumin Seeds – 1 tsp
12. Oil – 1 tbsp
13. Salt to taste

Method

1. Wash, peel and dice the beets and potatoes into medium sized cubes.
2. Roughly chop the onions.
3. Chop the tomatoes and grind.
4. Heat a small pressure pan or cooker with oil, add the cumin seeds.
5. Once the cumin crackles add the onions and sauté until light brown.
6. Next add the tomato paste and sauté until all the moisture is absorbed.
7. Next add the turmeric powder, chilly powder, coriander powder, garam masala and sauté for a minute.
8. Now add the diced beets and potatoes, mix well.
9. Add salt and about 2.5 cups of water. Mix well.
10. Close the lid and cook till 3 whistles, lower heat and cook for another 5 minutes.
11. Remove from heat, do a taste check and add amchur powder and sugar if required.
12. Garnish with coriander leaves.

 Serve warm with roti or rice.