Beetroot Fry Sabzi Recipe – Chukandar Ki Sabji Recipe

    beetroot sabzi

    Beetroot Fry Sabzi Recipe – Chukandar Ki Sabji Recipe

    Beetroot sabzi is a healthy and delicious stir fried recipe which can be prepared instantly. The goodness of beetroot makes this sabzi a good pick for kids. Chukandar ki sabzi makes a great accompaniment with your meals and is a great hit in southern India. But now this beetroot fry sabzi is prepared in almost every part of India.

    Beetroot is tempered with many Indian spices makes this sabzi a must try recipe. Even if you don’t like eating beetroot then with this masala beetroot recipe you might start showing interest in this vegetable. So, go ahead and follow the recipe to make perfect masala beetroot fry recipe for yourself and impress your dear ones. Enjoy!

    Directions

    Getting ready:

    Rinse beetroots thoroughly with water. Drain out the excess water from it. Allow them to dry out completely. After that, peel out their skin. Divide the beetroots into half and then chop them into small pieces. Wear gloves so that the colour of the beetroots doesn’t get on your hands. Keep them aside.

    beetroot sabziMaking:

    Heat a pan with some oil. When the oil is sufficiently hot, add cumin seeds to it. Once the seeds crackles, add asafoetida, turmeric powder, ginger paste, green chillies and coriander powder into it. Saute the spices for a while.

    beetroot sabzi

    Add chopped beetroots into the spices along with black pepper powder, salt and red chilly powder. Mix everything really well. Saute the sabzi for 2 minutes so that each piece of beetroot gets nicely coated with the spices.

    beetroot sabzi

    Cover the pan with the lid and let the sabzi cook for 4-5 minutes on low flame. Check later. After 5 minutes, remove the lid and check. Sabzi is not cook aptly. Stir the sabzi and again cover and let the sabzi cook. Keep checking and stirring the sabzi at a regular interval of 4-5 minutes. Keep the flame on low.

    beetroot sabzi

    After 5 minutes, remove the lid and check the sabzi. For this, press a beetroot piece with the ladle it should be soft but not mushy. It should have little crunch in it. Sabzi is now cooked aptly.

    beetroot sabzi

    Now add dry mango powder and chopped green coriander into the sabzi. Mix everything really well.

    beetroot sabzi

    Stir fried beetroot is now ready to serve. Turn off the flame. Transfer the sabzi on a serving plate.

    beetroot sabziServing:

    Serve this nutritious and finger-licking beetroots sabzi steaming hot along with chapatti, parantha or rice. Enjoy!

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    Beetroot Fry Sabzi Recipe - Chukandar Ki Sabji Recipe beetroot sabzi
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Beetroots – 2 (250 grams)
    • Oil – 2 tbsp
    • Green coriander – 2-3 tbsp (finely chopped)
    • Green chillies – 2 (finely chopped)
    • Ginger paste – 1 tsp or 1 inch piece grated
    • Asafoetida – 1 pinch
    • Cumin seeds – ½ tsp
    • Dry mango powder – ¼ tsp
    • Red chilly powder – less than ¼ tsp
    • Black pepper powder – ¼ tsp or 10-12 peppercorns
    • Turmeric powder – less than ¼ tsp
    • Coriander powder – 1 tsp
    • Salt – ¾ tsp or to taste
    Instructions
    1. Rinse beetroots thoroughly with water. After that, peel out their skin. Chop them into small pieces.
    2. Heat a pan with some oil. Add cumin seeds, asafoetida, turmeric powder, ginger paste, green chillies and coriander powder into it. Saute the spices for a while.
    3. Add chopped beetroots into the spices along with black pepper powder, salt and red chilly powder. Mix everything really well. Saute the sabzi for 2 minutes.
    4. Cover the pan with the lid and let the sabzi cook for 4-5 minutes on low flame. Keep the flame on low.
    5. After 5 minutes, remove the lid and check the sabzi. Sabzi is now cooked aptly.
    6. Now add dry mango powder and chopped green coriander into the sabzi. Mix everything really well. Transfer the sabzi on a serving plate.
    7. Serve this nutritious and finger-licking beetroots sabzi steaming hot along with chapatti, parantha or rice. Enjoy!

     

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    • Show Comments (3)

    • Maria

      My remarks are the Sabzi looks delicious. But i have a doubt, what do they call these in Telugu (cumin seeds, asafoetida)

      • Nisha Madhulika

        Maria : Cumin seeds is known as Jeella Karra and Asafoetida is known as Inguea in Telugu.

    • krishna singh

      i really like your recipe and i have experimented it too. but i have a curiosity to know why you dont use onion and garlics in your recipes . please let me know

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