Betroot curry

Beets, known as beetroot in many areas of the world, seems to be one of those vegetables you either love or hate. The rich maroon flesh of this root vegetable is naturally sweet and nutritious.

beetroot belongs to the same family as spinach and chard, the difference being that with beetroot both the leaves and root can be eaten . Beet greens (use in salads and stir frys) are higher in nutritional value than the roots as they are a richer source of calcium, iron and vitamins A & C. The roots are a very good source of folic acid, fibre, manganese and potassium, whereas both the greens and roots are rich in magnesium, phosphorous, iron and vitamin B6.

The health benefits of beetroot include their stimulating effects on the liver's detoxification processes. The betacyanin content gives beetroot its rich purple - crimson colour and is a potent cancer - fighting agent. Beetroot's fibre promotes both healthy cholesterol levels and bowel function.Betanins, obtained from the roots, are used industrially as red food colourants, e.g. to intensify the colour of tomato paste, sauces, desserts, jams and jellies, ice cream, sweets and breakfast cereals.

Beet juice can help lower blood pressure. Research published in the American Heart Association journal Hypertension showed drinking 500ml of beetroot juice led to a reduction in blood pressure within one hour.

Ingredients:

2 Big Beetroots
4 green chillies slit lengthwise
2 Tbsp grated fresh/frozen coconut
1/2 tsp coriander pwd
1/2 tsp jeera pwd
pinch of garam masala
1 tsp urad dal
1 tsp chana dal
1/2 tsp mustard/avalu
1 tsp jeera
few curry leaves
1/2 tsp hing

Method :

• Wash and pressure cook the whole beetroots as it is i.e without peeling in 2 cups of water for 2 whistles.
• Once the pressure comes down let them cool for sometime,then peel the skin(the skin easily comes off),chop them into small pc's and keep aside
• Heat 2Tbsp of oil then add the urad n channa dal when they start to turn light brown add the mustard,jeera,hing,green chillies n curry leaves.
• Once nice aroma starts to come add the beetroot pc's sprinkle some salt,let it cook uncovered for 5 mins .
• Then add the fresh grated coconut.Serve with rice or roti
  
  

Note:

Alternatively u can skip the beetroot boiling process n instead just peel n chop them into pc's.But when u add it to the tadka u have to cover n cook it until they turn tender.I didnt use any onion's but u can also add onions to the tadka n let let them fry for sometime n then add the beetroot.U can also garnish it with some lime juice n coriander.I use the water in which the beetroots were boiled to make rasam as well.

Beets are naturally very sweet,n since we are not adding any chilli pwd,u can increase or decrease the green chillies according to ur taste.N try omitting the onions to avoid more sweetness.

But if ur using onions use the red onions or white onions rather than the yellow onions(yellow onions are also sweet n not apt for indian cooking)