Madappalli – Temple’s Kitchen: Beetroot Masala

Beetroot
is a very good healthy vegetable especially for increasing the HB count.
It also helps to prevent
macular degeneration, improve blood circulation, aid in skin care, prevent
cataracts and mediate respiratory problems. Beets also contain nearly 14 g of
sugar in each cup. If you need to monitor your blood sugar levels, this may be
a cause for concern.

This is
a simple stir fry masala that, I do very often. It goes well with rice and Chapatti.

Ingredients

Tender small
beetroots          2 nos.

Grated Carrot                        ½ cup

Fresh
green peas                   ¼ cup

Grated
Capsicum                    ¼ cup   

Grated
ginger                         1
tbsp.

Salt                                      to taste.

Masalas  

Chili
powder                             1 tsp.

Asafetida
powder                      ¼ tsp.

Pav Bhaji
masala powder             1 tsp.

To
Temper:

Oil                                                  2 tbsp.

Jeera/Cumin
seeds –                    1 tsp

Bay leaf                                          1 small piece

 Crushed Clove                              2no                                  

Cinnamon                                      1 small piece

Cardamom                                    1 no.

Method:

• Wash and
  peel the beetroot skin and grate it.
• Heat oil
  in a pan and add cumin seeds. Allow cumin seeds to crackle.
• Add bay
  leave, cloves, cinnamon and cardamom in it and fry for a minute.
• Reduce
  the stove heat to low, add all masala powder in it and fry for a second.
• Now add
  grated ginger, grated capsicum and fry for 2 minute.
• Then add
  grated beetroot, carrot and green peas. Add salt and mix well.
• Cover
  the pan with a lid cook until vegetables should absorb the masalas very well.
• Garnish
  with coriander leaves.
• Serve
  hot with Rice, Chappatti.