Thursday, November 5, 2009

Sauteed Beets ~ Blood Turnip Sauteed

Beets are known to have innumerable benefits. My mum kept insisting that we consume this veggie once a week strictly. As obedient as I could get, I prefer sticking to a simple saute, and yes we have this once a week. You could make a thoran (a kerala- style preparation) by adding the natural sweetness of coconut gratings; owing to the fact that beetroots are naturally sweet. But then, I would rather use no coconut  at all and savor the wholesome goodness of this wonderful purple vegetable.

Beetroots - 2 medium cut into fingers
Turmeric Powder - 1/4 tsp
Peppercorns - 6-8 crushed
Garlic - 2 pods crushed
Curry leaves - a sprig
Mustard - 1tsp
Salt to taste

Lightly coat a wok with oil, splutter the mustard seeds and curry leaves. Then add the garlic saute for  a minute, tip in the beets and turmeric powder and saute for another 5mins. Add a dash of water, cover and cook for another 3-4 mins till all the water is absorbed and the beets are al dente. Add salt and the crushed peppercorns. And there you have a saute dish ready in a matter of minutes.

Tip: You could chop the beets finely, add about 3-4 tbsp of coconut gratings and some cumin powder to make a thoran. Remember to omit the peppercorns for this kind of a preparation as they don't quite go well for a thoran.

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