Beetroots are considered very good for health. This is a tuber that goes very well when cooked anyway you want it. Though a bit sweet, spicily prepared dishes to combine well with this. Bhutti is a semi dry dish that goes best when served with roti / paratha. However, you can serve it with Dal-Chawal too. This recipe varies a bit from the traditional Bhutti prepared usually.
For the Preparation of Beetroot Bhutti : Peel off the skin of 2 large sized Beetroot and chope to medium sized cubes / pieces. Wash, drain and put it in a pressure cooker and cook to 1 whistle. Let the pressure drop on it own. Keep this ready aside.
Wash and snip off the stem edge of 2-3 ambado / hogplum. Mash it with a stone or any heavy weight and keep this ready aside.
For Masala : Grind to a paste one heaped cup of freshly grated coconut with 4-5 red kashmiri chillies, 1-2 lavang, 3-4 peeled and chopped garlic, 1 tsp of coriander seeds and a small marble sized tamarind if not using ambado. The paste should not be very coarse nor too fine. A bit of semi fine texture. Remove and keep aside.
Heat 2 tblsp of oil in a thick bottomed kadai, when hot add 1 tsp of mustard seeds (Sasam / Rai), when they splutter add in 8-10 curry leaves and fry for a minute, now add in the pressure cooked beetroot, salt to taste, mashed ambado / hogplum and mix well.
Cover and cook for 5 minutes or till the ambado / hogplum is cooked. Add the ground masala to the beetroot in the kadai and mix well. Add water if necessary only. Cover and cook on medium to low heat till done. Remove and serve with Roti, Dal-Chawal.
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