If you get your beet roots with all their leafage don't cut and throw the green part away. There is this simple traditional recipe for beet vegetable.
Wash the leaves thoroughly because they may have sand on them. Cut them like you cut cabbage. Now heat a less than tablespoon oil in wok. When hot, add half a teaspoon mohori, huldi and a pinch of hing/asaphotida. When it crackles, add 3-4 garlic cloves chopped in big pieces, add all chopped leaves and cover with a lid. Keep on medium heat. After 5-7 min. when it is cooked add chilli powder and salt and mix. Your green vegetable is ready. It is great with wheat roti, jawar bhakri and don't forget it has a lot of iron.
Cooked vegetable is too less in volume than before hence it's a good idea to put salt at the end.
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