“Beetroot~ Spring Onion Bhutti (Semi Dry Curry)” … bhutti is a medium spiced semi dry side dish/ curry, that tastes awesome served along with roti/ chapathi/ parathas or with dal/ saar along with rice too … but I loved this very much as a combo with our own panpolo/ neer dosa, it was fantastic … this recipe differs slightly from the traditional one, nevertheless tastes awesome and is sure to be loved by all … Yummilicious …
** Almost everybody knows the health benefit of beetroots and are always prepared in some form in most of the homes. Children love bhaji/ upkari prepared using them for their sweetish tinge. Extensively used in salad, soups, cutlet, halwa and many other curry dishes etc. too. This is a tuber that is very versatile and goes very well when cooked anyway you want it. Bhutti prepared using beetroot is a semi dry dish that in my home we love served with roti/ paratha. However, you can serve it as a side dish with Dal-Chawal too along with other dishes. This recipe varies a little bit from the traditional Konkani Saraswat Bhutti prepared as here I have added garlic and other spices while grinding the masala. Do give it a try, your family is sure to love it and a little bit of twists always make a difference in taste to relish.
** Here is my very own recipe for “Beetroot~ Spring Onion Bhutti (Semi Dry Curry)” … my style … do try it out, it tastes awesome ....
** Peel off the outer skin of 2 large sized Beetroot and cut them into medium sized cubes/ pieces. Wash, drain and put it in a pressure cooker with little bit of water say just to the level of the beetroot laid in cooker and then cook to 1 whistle only on medium heat. Once the pressure falls on its own, open the lid gently and keep the cooked beetroot ready aside.
** Clean and chop 3-4 large sized spring onions (piyav jada), keeping the white bulb onion part and green leaf part separately aside. Also, peel of the skin of one large sized onion (piyavu/ kanda) and chop it to medium sized pieces and keep this also ready aside.
** Note : I have used normal onion too in the recipe as this is bhutti a dish with inclusion of more quantity of onions. I did not want to add excess leafy portion of the spring onions, hence I have used both to balance the same, you can use the white bulb portion in excess too.
** For Ground Masala : Grind to a paste one cup of freshly grated coconut (nariyal/ soyi) with 4-5 red kashmiri chillies (byadgi mirchi/ kumte mirsanga), 1-2 lavang (cloves), 3-4 peeled and chopped garlic (losun/ lehsun), 1 tsp of coriander seeds (dhania/ kothambari) and a small marble sized tamarind (Imly/ chinchama) with a little bit of water. The paste need not be ground to a very fine texture nor retained too coarse. Should be sort of semi fine textured, remove and keep aside ready when done.
** Heat 2 tblsp of oil (tel/ tela) in a thick bottomed kadai/ pan, when hot add pinch of mustard seeds (Sasam/ Rai), when they splutter add few curry leaves (karbevu/ kadipatta) and fry for a minute, now add in the onion cut to pieces along with the white bulb part of spring onion and continue frying till they turn translucent/ lightly pinkish cooked. Add leaf part of the cut spring onions, mix well and fry for another few minutes, say for 2-3 minutes only.
** Now add in pressure cooked beetroot along with the water it is cooked in if any, the ground masala, salt (namak/ meeta) to taste and mix well. Check out the bhutti and add in more water only if necessary as this is a semi dry curry. You can always add on hot water and mix well just before serving, if you find the bhutti thickened on settling. Cover and cook on low heat, stirring often to avoid the masala being burnt at bottom, for about 5-8 minutes.
** “Beetroot~ Spring Onion Bhutti (Semi Dry Curry)” is done and ready to be served. Serve this dish hot as a side dish along with any dish you desire to serve it of your choice. Though my preference would be to go with roti. roti/ parathas/ chapatti or you can serve with dal- chawal too. I served it with panpolo/ neer dosa and surprisingly it was an excellent combination and we loved it very much in our home, try it children will love it.
** There are many traditional “Bhutti” dishes in the blog along with other few different ones too, sharing a common link to them below, do check it out in leisure ….
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