IntroductionBeetroot is the bulb type root part of the beet plant. It is also known as red beet, table beet and garden beet or simply as beet in different places in the world. Beetroot have some important health benefits. Some of them are- it helps in lowering blood pressure, improving stamina, slowing the progression of dementia and also in maintaining a healthy weight. This Beetroot is a good source of Potassium and other minerals like Manganese. It also contains folic acid and good amount of fibre. This vegetable can be eaten raw though on cooking it turns more sweeter. It is also a good salad option in combination with other salad vegetables like Cucumber and Tomato. Now lets check the preparation method for Beetroot Bhujiya.
The time required for preparing this recipe is about 30 minutes.
IngredientsThe quantity of ingredients given below will be sufficient for 4 persons while taken with other items during meals.
MethodWash the beetroot bulbs and grate them coarsely and keep in a bowl. Peel the onions and garlic and chop one onion and all the garlic cloves finely and keep aside. Keep a flat pan on medium flame and pour cooking oil in it. Once the oil is heated add cumin seeds, gram dal, curry leaves, one chopped onion and chopped garlic to it. Saute for a while and then add coriander powder, turmeric powder, salt and asafoetida powder to it. Saute for some time till onions become a bit brown. Sprinkle a little water if you find sticking of these spices with pan bottom.
Now add the grated beetroot to it and stir a while till it is mixed well. Continue cooking for 8 - 10 minutes. In between check for sticking and if so add or sprinkle a little water.
Now the dish is ready. Some people like to eat it slightly less cooked. In that case cooking time can be reduced to 6 - 8 minutes.
Garnishing and ServingKeep the dish in a plate and garnish with onion rings, tomato flat cuttings and coriander leaves. This dish can be served both hot or at room temperature. Some people do not like the taste of garlic. If it is so then they can get this dish prepared without using garlic. In that case if required, the quantity of onion can be increased by one more while seasoning the vegetable.
ConclusionBeetroot Bhujiya is an easy to make dish and is a tasty proposition especially for them who have a liking for sweet taste. It is a good dish as a dry vegetable during the main courses.
Beetroot bhujiya is also known as chukandar bhujiya in the local language. Some people don't like the taste of beetroot; others don't like the dark red colour it offers to the dish. Try the beetroot bhujiya recipe as it is quite different when compared with the other beetroot recipes prepared in Indian kitchens. Beetroot is grated in this recipe. Thus, the cooking time will be greatly reduced. It is easy to prepare and is a less time-consuming recipe. Onion, garlic, and spices added to the recipe will mask out the sweetness of beetroot to a great extent. Thus, the resultant dish will be sweet as well as spicy. Mango powder and tomato will offer a tangy taste to it. Everyone must try it sometime.
This dry vegetable can be eaten along with chapatti or roti. You can place it in between chapatti. Add onion rings and finely chopped tomatoes and carrots and gently roll the chapatti. Kids will love it during their lunch break. Though it is dry, it can be eaten with rice. Instead of serving with plain cooked rice you can give it a little twist. Add a tsp of oil to the pan. Let is heat. Add a cup of beetroot bhujiya to it. Once it is warm, add 1.5-2 cups of cooked rice. Mix well. Sprinkle some fresh coriander leaves on it and serve. This beetroot bhujiya rice will be a hit especially among children who don't like to finish their vegetables. You can call it beetroot bhujiya rice or else beetroot pulao.
A little twist can be given to this recipe by adding a cup of grated fresh coconut. It should be added during the cooking process itself immediately after beetroot is added. It will not only enrich the taste of the recipe but also offer it a unique aroma.
Beets aren't recommended for people prone to gout or kidney stones because they are high in oxalates that can form stones in the kidney.
I generally cook beetroots with palak and sometimes add meat to the combination.
I also make beetroot cutlets and up the healthy quotient of the dish by adding other nutritious ingredients. I take 1 medium beet grated and 2 medium boiled and grated potatoes, 1 grated carrot and some finely chopped spinach. 1 heaped tbsp. seeds (pumpkin/melon), a handful of raisins, sesame seeds, chopped green chillies and coriander, seasoning (I use pepper powder, chilli flakes, cumin powder), salt to taste, 2 slices of bread soaked and squeezed and oil for frying.
Mix all the ingredients except sesame seeds. Shape into cutlets, roll in sesame seeds and shallow fry. Serve with ketchup or chutney.