Beetroot Broccoli Sabzi Fry2014-11-02
Beetroot Broccoli Sabzi Fry – As we are living in a small city in Germany, we do not have opportunity to get most of the Indian vegetables. Luckily, we have some Indian online shops, so that we could buy original Indian spices and groceries. I always try to cook German vegetables in Indian style. My dietician used to advice that Indians who are living abroad are lack of Iron / Hemoglobin. She always advice me to consume more of iron rich foods like broccoli, beetroot, spinat etc. This is the short story behind this healthy recipe of Beetroot Broccoli curry. I could not able to eat boiled broccoli just like that, since I got addicted to Indian taste. So, I tried to cook many variation of broccoli. Finally, Beetroot Broccoli sabzi worked out for me. Beetroot Broccoli sabji is made out of beetroot, broccoli, besan flour (see tips why i added this) with exotic traditional indian spices. My homemade recipe turned out really delicious, moreover its very healthy. I am trying to keep the recipe preparation steps as easy as possible, so that it will be easy for all levels of Indian cooking. Try this new combination of healthy Indian recipe and share your tasty experience with us.
- Beetroot - 3 pieces
- Broccoli - 200gms
- Besan Gram Flour - 3 tbsp.
- Garlic - 3 flakes
- Onion -1
- mustard seeds - 1/4 tsp.
- cumin seeds - 1/2 tsp.
- chana dal - 1/2 tsp.
- urad dal - 1 tsp.
- Turmeric - small pinch
- red chilipowder -1tsp.
- Garam masala -1 tsp.
- curry leaves - 10
- Oil for cooking
- salt to taste
Broccoli Preparation: Heat 1/2 tsp oil in a Pan, add sliced broccoli pieces with salt. Cover the lid cook it in a steam for 6 mins. If you add broccoli with salt, it leaves water. This water is sufficient for cooking broccoli. When the broccoli 3/4th cooked, transfer the broccoli pieces to a bowl and cover the lid
Beetroot Preparation: Cut the beetroot into small pieces. Take a pressure cooker, add beetroot pieces with salt and little water. Cook it until 2 whistles. After pressure get released, filter the water and keep beetroot pieces and filtered water separate.
Tempering and frying: Heat 1 tsp oil on a nonstick pan, add mustard seeds. when it pops up, add garlic pieces, jeera, chana dal, urad dal and curry leaves.
Mixing chopped onions: Now add chopped onions to the tempering. Fry until it turns golden brown colour. Add masala powder (turmeric, redchili powder and garam masala) mix well.
Mixing Beetroot pieces: Add cooked beetroot to the tempered spices. Cook it in a low flame for 2 mins.
Mixing Broccoli pieces: Add Broccoli pieces and mix all the ingredients well. Cover the lid cook it for 1min
Sprinkling besan flour: Sprinkle besan flour on top of the vegetables . Now add filtered beetroot water (from Step2) mix well and cover the lid cook the curry until the curry becomes thick. ( If you have more water, you can prepare beetroot rasam; I will explain you in forth coming posts) Garnish the sabzi with coriander leaves
Tips:1) Cut Broccoli into thin slices in order to avoid time consumption.
2) you can sprinkle grated coconut over the curry to increase the taste.
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