Beetroot is a powerful source of minerals including calcium, potassium, iron, magnesium and phosphorus. Also rich in carbohydrates, proteins and dietary fibers, beetroot was essentially used in producing organic color before synthetic color was invented. In addition to being low in fat content and calories, beetroot helps lower blood pressure and cholesterol.
The following beetroot recipe is of a plain vegetable curry my mother made at home. Simple stir fry with a dash of water to keep the moist in is all that you have to do.
Ingredients: Cooking time: 20 minutes
ü Half of a medium sized beetroot (cut lengthwise and parboiled)
ü 1 medium potato (cut lengthwise)
ü 1 small cup of green peas (boiled)
ü 1 medium chunk of tofu (cut lengthwise)
ü 4-5 green chillies (chopped)
ü Salt to taste
ü 1/2 tsp turmeric powder
ü 1/2 tsp fennel seeds
ü Sugar to taste
ü White oil for cooking
1) Heat oil in a skillet. Add fennel seeds when oil turns hot. As fennel seeds start to sputter, throw in the parboiled beetroots and potatoes. On medium flame, fry the vegetables, stirring occasionally.
2) Add turmeric powder, salt and sugar. Add green peas, tofu and green chillies. Stir in to mix properly. When both beetroots and potatoes are shallow fried and turn tender, turn off the heat. (In case the mixture turns dry during cooking, splash water a bit to keep the moist in.)
3) Enjoy with chapati or paratha.