BEETROOT PALLYA (BEETROOT SABZI)

 Hello....

In this post today I would be sharing with you a vegetable prep that is not only healthy but yummilicious too.... 

Vegetables are cooked this way mostly down south, which helps the preparation to retain the essence of the vegetable by all means... It cooks in steam with a lil water which means the nutrients are not disturbed in any way.... 

Every vegetable like human beings have their own essence & THAT MUST NEVER BE TAKEN AWAY FROM THEM... It is a crime to do that.... Vegetables have their own scent & taste along with the nutrients they brag about which is essential for humans in its original form.... When they are just fried with masala the outcome is a veg prep that has lost the essence of the vegetable cooked.... No scent... no taste.... for it has all been encroached by the other ingredients....

So lemme share this beautiful & simple preparation... BEETROOT PALLYA/SABZI...

Ingredients:

TO STEAM COOK

Beetroots - 3 (finely chopped)

Onion - 1 sliced fine

Green Chilly - 3 slit lengthwise

Turmeric Powder - 1/2 tsp

Salt To Taste

Water - 1/4 cup for the beet is high in water

Fresh Grated Coconut - 1 tbsp

FOR TEMPERING

Coconut Oil - 2 tsp (specifically for its aroma)

Asafoetida (hing) - 1/4 tsp

Mustard Seeds - 1 tsp

Urad Dal - 1 tsp

Dry Red Chilli  - 2 (broken)

Garlic Cloves - 2 (crushed)

Curry Leaves - 1 sprig

Method :

1) As shown in the collage below, chop your beet into tiny pieces than lazy big chunks for the prep directly... That allows you to get the right taste of the veggie....

(This Electric Mini Chopper or grinder is such a blessing in the kitchen... You do not need to drain out your energy on chopping few real hard vegetables.... Just cut few chunks & add in & press the button to run & VOILA CHOPPED 😍)

2) Keep emptying the chopped vegetable into the wok in which you would be cooking your preparation.... 

3) Once done with all the chunks, place the sliced onions + slit green chillies + salt + turmeric powder +water... (Do not add much water for the beet releases water & as you await for the water to get evaporated you would lose the rich red colour of the beet....) 

4) Cover the lid & allow it to cook on low flame.... 

Do not overcook.. Cooking Time takes not longer than 5 minutes.... Stir the content & You would see that the water has evaporated which would mean that your beet is cooked as much as it should.... Turn Off The Flame....

5) Now garnish it with the grated coconut & cover the lid again....

6) Heat your tempering wok & once hot add in the oil... & then add the mustard seeds & cover... allowing it to splutter comfortably without messing your counter.... (MUSTARD SEEDS need to splutter up well & it's very important.... You do not wanna chew the seeds otherwise) 

7) Once done add in the other tempering ingredients one by one.... Urad dal + asafoetida + broken red chilly + crushed garlic cloves + curry leaves & turn off the flame

8) Do not burn the seasoning.... enjoy the divine aroma of seasoning & empty it all on the beetroot prep....

9) Mix it well & Your Beetroot Pallya/sabzi ready.... 

It is the best side dish with roti/chapati AND of course white rice + rasam/curd

Try preparing all your veggies in the similar manner AND YOU/YOUR KIDS WOULD FALL IN LOVE WITH VEGETABLES.... That is how exactly I fell for them.... My mom is a very good cook & everything she prepared is divinity 🙏 

NOTE : Vegetables with less water content may need more water to be cooked.... Remember that & add water accordingly... Rest? It's the same steps.... Follow... Cook.... Relish!

UNTIL NEXT, KEEP THE FAITH!!!