Indian Style Sauteed Beetroot Greens

This post is all about garden to kitchen to pan. We have planted good amount of veggies this year. Our regulars are cucumbers, tomatoes, peppers, chili peppers, indian bitter melon(which is called as Karela) etc. This year we also planted beets, carrots, radishes, amaranth....and the list goes on....

Growing up I never had beetroot greens, though we use to eat actual beetroot in variety of ways, just boiled or in salads, raita or even parathas.

Did a bit of research about beetroot greens and found out that they are actually packed with nutrients, rich in vitamins and antioxidants and zero cholestrol and fat.

The greens that were growing looked so fresh and crisp, I had to try using them in one of my recipes.

I decided to make it same way as any greens and it came out pretty good. Even my kids loved it, now that's a bonus! 😀

Ingredients

1 bunch beetroot greens

2 cloves garlic finely chopped

1 small onion finely diced

2 tbsp crushed roasted peanuts

Salt as per taste

Red Chili Powder as per taste

1/2 tsp sugar

For Tempering

1 tbsp oil

1/2 tsp mustard seeds

pinch of asafoetida

1/8th tsp turmeric

Method

Wash greens and let them dry a bit. Look at this fresh green color.....ahhh it feels fresh!

Chop the stem part and remove strings if any from stems. Chop stems finely as well as greens.

I usually use cast iron pan while cooking with any greens it adds more nutrition to the food.

Heat pan on medium high heat, add oil. Add mustard seed and once they crakle add asafoetida, turmeric and garlic. Let garlic turn little brown, then add finely diced onions, saute for couple of minutes.

Next add finely chopped stems. Let them cook for few minutes and lastly add chopped greens.

Mix together everything and let the greens cook down. Your pan may look fully filled with greens at this time but once it starts cooking it will go down like any other greens. Once that happens, add salt, chili powder and sugar. Let everything cook together for some more time. Lastly add crushed peanuts and mix everything together.

Let the greens cook completely soft and then turn off the gas. It's ready to serve. Hopefully you all will also love it as much as me and my family did!

Comments

कोबीची पचडी / Kobichi Pachadi / Shredded Cabbage Salad

This is a typical Maharashtrian koshimbir or salad recipe. It is a simple side dish which can be eaten with roti or just as a salad. This is not a yogurt based salad though that's why I guess it is called pachadi. It is quick and easy to make, with few ingredients you can have a healthy and tasty side dish. Ingredients(serves 2-3) 2 cup shredded cabbage 2 tbs roasted coarse peanut powder 2 tsp sugar 1 1/2 tsp lime juice Salt as per taste 1 tbs chopped cilantro For Tempering 2 tsp oil 1/4 tsp mustard seeds 1/8 tsp cumin seeds A pinch of asafoetida 1/8 tsp turmeric powder 1 small green chili cut into 3-4 pieces Method In a serving bowl, assemble together, shredded cabbage, coarse peanut powder, sugar, lime juice, chopped cilantro and salt. Heat a small pan and add oil. Once heated, add mustard and cumin seeds, after they crackle add asafoetida, turmeric and green chilis. Shut off the gas. Add this tempering to the above assembled salad. Mix everything tog

Kulith Pithla(कुळीथ पिठलं )

पिठलं/pithla is a comfort food for most of the Maharashtrian people. Pithla made from chickpea flour is more common than Kulith Pithla. Many Maharashtrian people are unaware of kulith pithla. English name for kulith is horse gram. In Kokan region kulith is more popular, it is used to make pithla as well as उसळ . Kulith powder is easily available in market in India. I have looked for it here in US but still no luck, have to get it from India every time I visit. For some people it takes time to adjust to its nutty and strong flavor. When you need a quick bite of comfort food, Kulith pithla will certainly satisfy your taste buds and plus it will come together in minutes. Serve it hot with white rice or पोळी/roti. Ingredients(Serves 3-4) 1/2 Cup Kulith Powder 1 Small onion chopped 2-3 Garlic cloves(diced if big) 1 Tbs oil 1/4 Tsp mustard seeds 1/8 Tsp turmeric powder Pinch or two of asafoetida 2 Amsul(dried Kokum) 1/2 Tsp chili powder 3 Cups water Fresh cilantro chopped for

Guide to Green Leafy Vegetables

The idea for this post came from one of my dear friend. She one day asked me what kind of green leafy vegetables you make. I said to her that I make quite a few. She suggested why don't I post pictures and names of the leafy vegetables that we get here in US. I liked her idea and started writing this post. Just a note that I have mentioned only the ones that I have used in my kitchen. There are plenty of leafy greens out there to try! In marathi we call all leafy greens as पालेभाज्या. My mom makes variety of greens but living in US we might not get all of them as in India. I shop for groceries in a Korean store but they carry all Indian vegetable variety plus all other Indian groceries. I tried some new leafy greens and tried to make Indian/Marathi style recipes. I have listed names of few greens that I normally cook with. Swiss Chard Young Radish Mustard Greens or Sarson/सरसों का साग Red Shen Choy/लाल माठ Gongura/Sour Leaf/आंबाडी Spinach/Palak Methi/Fenugreek Leaves Swiss Char

Search This Blog