This Beetroot ki Sabzi or Dry Beetroot Curry is a spiced South Indian style recipe made with beets, onions, coconut, spices and herbs. Make for a healthy meal when paired as a side with some roti or chapathi.
Then add 2.5 cups of water in the pressure cooker. Add the beetroot.
Sprinkle ¼ teaspoon of salt.
Pressure cook the beetroot for 3 to 4 whistles or for 7 to 8 minutes.
Once the pressure drops down in the cooker on its own, remove the beetroot. You can use the water in soups, dals, rasams or to knead chapati dough.
When the beetroot, become warm, peel and chop them finely.
Making beetroot sabji
Heat a pan and then add oil.
When the oil becomes hot, reduce the flame to a low. Then add mustard seeds, cumin seeds, a generous pinch of asafoetida, broken dry red chilies, curry leaves and turmeric.
Saute until the mustard seeds and cumin seeds crackle on low heat. Ensure that the spices do not burn
Then add finely chopped onions and finely chopped green chilies.
Saute the onions until they become translucent.
Sprinkle salt as required. Stir and mix well.
Add the boiled, chopped beetroot. Mix and stir well.
Cover with a lid and cook for 2 to 3 minutes on a low heat.
Since the beetroot is boiled, no need to cook the sabzi for a longer time.
Remove the lid, stir the sabzi. Finally, add freshly grated coconut.
Stir well. After 1 to 2 minutes switch off the heat.
Serve beetroot sabzi hot or warm as a side dish with your meals.
Notes
You could use raw beetroot also for this recipe. But it will take a longer time to cook.
If using raw beets, then finely chop or grate them. Add the finely chop beets, after the onions are sautéed. Add some water and mix. Cover pan with lid and cook beets until fork tender.
If you don't have fresh coconut then use desiccated coconut. Desiccated coconut also tastes good in the dry beetroot curry.
This recipe can be scaled as per your requirements.