Thursday, 2 February 2012

Beet leaves curry

A healthy side dish packed with healthy nutrients. Very few people consider eating  the green leafy tops of beet. Beet leaves have been found to contain large amounts of vitamin K, that aids in blood clotting. It also boosts immune system against infections and cancer. When the beet leaves are cooked, they will ooze the pink beet colour. Other than this, they tastes more or less like spinach. 


Washed & Chopped beet leaves – 1 large bunches
Ginger garlic paste – 1 tsp
Onion – 1 chopped into small pieces
Green chilli paste – 1 tsp
Oil - 1 tbsp
Mustard + cumin - 1 tsp

Fresh Beet leaves along with Beet roots


Heat a deep pan with 1 tbsp of oil. When it is hot enough, add cumin + mustard seeds.

When they start splattering, add ginger garlic paste and green chilli paste, sautĂ© for a while and then add chopped onion.

Fry the onions until they become transparent.

Add the beet leaves and stir for a minute, sprinkle some salt and cover the lid. Cook the leaves until soft and not over cooked.
Beet leaves served with rice

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