Beetroot tomato sabji

 

PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

  

Serves 3-4 people

Ingredients:

• 2-3 medium size beetroot 
• 2 medium size tomato
• 10 leaves kadipatta
• 1-2 green chillies or dry red chillies
• Cilantro 
• 4 tsp oil
• 2 tsp - Cumin seeds or Jeera
• 2 tsp - Mustard seeds or Rai
• 3 tsp - Sesame seeds
• 3 tsp - Urad dal
• 2 tsp - Hing
• 1/2 tsp - jaggery
• 2 tsp - Dhaniya-Jeera powder 
• Salt to taste

Preparation:

1. Cut the beetroots into halves and pressure cook them
2. Peel and chop the beetroots into cubes of size of your choice
3. Cut tomato into cubes
4. Also chop the cilantro 
5. In a pan/kadhai, heat oil
6. Once hot add mustard seeds and allow to splutter
7. Then add Jeera, Sesame seeds and allow to splutter
8. Now add urad dal and roast till golden brown. Make sure the dal is brown, else it does not taste as good
9. Now add chillies and kadipatta and roast well
10. Now add the cubbed beetroot and tomato
11. Add salt, jaggery, Dhaniya-Jeera powder to the pan and mix well
12. Garnish with cilantro and serve with chapati

      NOTE: This can be mixed with yogurt to make it a raita as well or eaten just like that with chapati