by Tarla Dalal
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Added to 26 cookbooks
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Mildly-flavoured dry subzis like this go well with just about any type of roti and can be had just by itself as a snack too! Here, low-sodium beetroot is cooked with a simple south Indian style tempering in just a teaspoon of oil. Make sure the mustard splutters well, so that its flavour comes out fully. Together with whole wheat chapatis this Beetroot Subzi is a great choice for those with high blood pressure.
- Heat the oil in a deep non-stick kadhai, add the mustard seeds and urad dal and sauté on a medium flame for 30 seconds.
- Add the dry red chillies and curry leaves and sauté on a medium flame for 1 minute.
- Add the beetroot, garlic paste and salt and sauté on a medium flame for 1 to 2 minutes.
- Cover and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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