Beetroot Subzi

Beetroot Subzi

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 27 cookbooks   This recipe has been viewed 36606 times

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.

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Beetroot Subzi recipe - How to make Beetroot Subzi

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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  1. 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.
  2. Add the dry red chillies and curry leaves and sauté on a medium flame for 1 minute.
  3. Add the beetroot, garlic paste and salt and sauté on a medium flame for 1 to 2 minutes.
  4. Cover and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
  5. Serve hot.

Nutrient values (Abbrv) per serving
Energy28 cal
Protein0.8 g
Carbohydrates3.4 g
Fiber1.2 g
Fat1.3 g
Cholesterol0 mg
Sodium213.3 mg
Click here to view calories for Beetroot Subzi

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Beetroot Subzi
 on 23 Apr 15 03:29 PM

So simple the recipe is, but it taste really good, though the salt is less. Great flavor of urad dal, garlic and curry leaves.