QUICK BEETROOT AND COCONUT SABZI

        Quick Beetroot and Coconut Sabzi

 BEETROOT HEALTH BENEFITS

There are a very few recipes that people know using beetroot as the
chief ingredient. For example, beetroot is often used as one of the
vegetables in preparing side dishes. Even salads and soups using
beetroots are popular. However, there are a few side dishes in the
Indian cuisine that are prepared using the healthy vegetable as the
chief ingredient.
In many states of South India, a beetroot and coconut sabzi is
prepared. Known as beetroot poriyal (in Tamila), beetroot vepudu
(in Telugu), beetroot palya (in Kannada), and beetroot thoran (in
Malayalam), the side dish is very popularly teamed up with rice as
well as rotis. It is a quick recipe and can be a healthy and filling side
dish with your main course.
Beetroot
and
Coconut
Sabzi
Recipe:

Serves: 2
Preparation
time: 5
minutes
Cooking
time: 25-30
minutes

Ingredients:

Beetroot- 3 (chopped)
Onions- 2 (chopped)
Red chilli powder- ½ tsp
Coconut- ½ (grated)
Dry red chillies- 2
Mustard seeds- ½ tsp
Curry leaves- 1 sprig
Salt- as per taste
Oil- 1tsp

Procedure:

Add beetroot with a little water and salt in a pressure cooker. Cook
for a duration of 2 whistles.
Once the pressure is released, open the lid and strain out the
boiled beetroot. Keep it aside.
Heat oil in a frying pan. Season with curry leaves, dry red chillies
and mustard seeds.
Saute onions on a medium flame for about 4-5 minutes.
When the onion becomes tender and turns golden brown in colour,
add the boiled beetroot and mix well.
Cook for about 4 minutes and then add the grated coconut. Cook
for another 3-4 minutes and turn off the flame.
The beetroot and coconut sabzi is ready to eat. Garnish with
coriander leaves and serve it with rice or rotis.