Already I have shared a beetroot stir fry, and this one is something different than the previous one. I have chopped the beetroots and induced cumin powder to enhance the taste. As already told beetroot has too many health benefits – improves low blood pressure, enhances the blood flow, boosts energy and so on. Let us move on to the recipe…

Beetroot Stir-Fry / Beetroot Poriyal

Ingredients:

• Beetroot – 2 nos
• Onions – 1 no
• Green chili – 2 nos
• Cumin powder – ¾ tsp
• Grated coconut – 4 tbsp
• Salt to taste
• Mustard seeds – ¼ tsp
• Split blackgram – ¼ tsp
• Curry leaves – a sprig
• Oil – 1 tbsp

With onions and green chilies

With beetroot, cumin powder and salt

With grated coconut

Beetroot Stir-Fry / Beetroot Poriyal

Preparation:

• Peel and finely chop the onions and green chilies.
• Peel and chop the beetroot, to small pieces.
• Heat oil in a kadai, add in the mustard seeds, split black gram and curry leaves. Wait until they crackle.
• Add in the onions and cook until they are transparent.
• Add in the beetroots and cook for 3 mins.
• Add in the cumin powder and salt and cook until the raw smell goes off.
• Pour in 3 tbsp of water, cover and cook until the beetroots are tender (cooked).
• Add in the grated coconut and cook until the raw smell goes off or until the coconut are cooked.
• Remove from fire.

Serve hot with steamed rice and any mutton or chicken curry.