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This Beetroot pepper fry recipe has been lying in my drafts for months and today i am finally bringing it to light! Beetroot steamed and then sauteed with tadka, curry leaves and spiced with black pepper is a very simple recipe, but yet packed with loads of vitamins and flavor. This goes well with hot steamed rice, or wrap rotis, with beetroot curry, some fresh sweet onions, cilantro and fresh thick yogurt(curd). I am sure kids wouldn't mind some sour cream too inside the wrap.
You need:
Preparation:
Click here for more information on cooking beets, nutritional information and some more Beetroot recipes.
You need:
- 2 Beets
- 10 curry leaves
- 1/2 tsp ground black pepper
- 2 tsp oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- salt
Preparation:
- Boil the beets until soft. For more detail info on cooking beets, click here
- Chop the boiled beets into small chunks and keep aside
- In a kadai / pan heat oil. add cumin seeds and mustard seeds. Once they start to crackle add curry leaves and beets.
- Stir fry for a couple of minutes and then add saltand black pepper. Adjust spice to taste and remove from heat.
Click here for more information on cooking beets, nutritional information and some more Beetroot recipes.
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2 COMMENTS:
wow, very new recipe. Sounds delicious and of course with beets, colorful :)
Grab 'The Sunshine' award from my blog :)
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