Subzi: 10 Minute Beet Root Tarkari

There is an odd kind of lack, as far as the Indian scene goes, of beet root recipes. All I see everywhere is beet root juice, beet root rice, beet root raita, beet root salad, beet root soup and on rare occasions, beet root sambar. Then there are these desperate attempts that I have made hunting down a beet root curry and beet root recipes that can be eaten on the side with rotis and dal, or simply with rice and some simple dal.


You see how vain we humans are - all we need to do is glance into our collective past - all answers lie there. Now that I have imparted this gyaan to you, I am going to simply announce a new beet root recipe. It's mom's and we just call it Beet Root Tarkari (tarkari stands for a mish mash of vegetables - in our case, its a mish-mash of beet root). I don't know why it didn't hit me to just share this recipe (and its various variations too!) sooner but this is the way we like eating beet root in my house - in fact, if made this way, we practically ask for second helpings. And it being mom's recipe, its deathly simple too!


We will get on to it without further ado.

Name: Beet Root Tarkari

Prep Time: 10 minutes

Cooking Time: 10 minutes

Recipe Source: Mom

Serves: 2

You need:

250 gms beet root, grated

3 tbsp grated coconut

1 tsp mustard seeds

1/2 tsp asafoetida

1 tsp turmeric powder

1 tsp red chilli powder

1 tbsp coriander powder

Salt 

Oil

- Heat oil in a kadhai - add the mustard seeds, asafoetida, turmeric powder, red chilli powder. Let it all sizzle up.

- Toss in the grated beet root - mix well until well combined - add salt (be careful with it, beet root reduces when cooked). Add a dash of water and mix. Cover and cook for 5-6 minutes.

-  Add coriander powder. Add half the coconut. Mix well - cover and cook for another 3-4 minutes.

- Take off the heat, garnish with the remaining coconut, serve hot with a simple dal and rice.