22 September, 2015
Beetroot Subji
Ingredients:
- Boiled beetroot : 3 medium sized
- Oil: 1 & 1/2 teaspoons
- Rice : 1 & 1/2 teaspoon
- Bengal gram pulses(Chanadal) : 1 teaspoon
- Cumin seeds: 1 teaspoon
- Chopped green chili : 1 teaspoon
- Garlic paste : 1 & 1/2 teaspoons
- Ginger paste: 1/2 teaspoon
- Chili paste: 1/2 teaspoon
- Salt to taste
- Red chili powder: 1/2 teaspoon
- Garam masala: 1/2 teaspoon
- Lemon juice: 1/2 teaspoon
- Chopped coriander leaves : 2 teaspoons
- Grated fresh coconut : 1 teaspoon
- Yogurt (curd ): 1 teaspoon
Serves : 4
Preparation time: 15 minutes
Preparation:
- Heat oil in a pan and add rice and chanadal.
- Sauté till it is golden in color. Add cumin seeds, garlic paste, chili paste ,chopped green chili, chopped beetroot, salt, red chili powder, garam masala, lemon juice and stir properly.
- Cook for 2 minutes. Add curd and remove from heat then add coriander.
- Garnish with grated coconut and coriander leaves.
Note : You can use 2 tablespoon coconut milk instead of curd.
We would also like some of the videos present online which you can refer to:
Sanjeev Kapoor’s with different variation: https://www.youtube.com/watch?v=JdUS6iswUk8
Note: The videos are in different languages but sub titles can be used. The video links posted on this post is not owned by foodrasoi.com. It is purely used for reference.
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