Beetroot Stir-Fry (Mezhukkupuratti)

Ingredients

Beetroot, 400 g

Onion (finely sliced), 1 no. or 120 g

Water, 1 ¼ cup

Oil, 3 tbs

Mustard seeds, 1 tsp

Curry leaves, a few

Pepper powder, 1 tsp

Kashmiri chili flakes, ½ tsp

Turmeric powder, ½ tsp

Salt, 1 tsp

Preparation

• Peel and cut the beetroot into very thin slices. 

• Cook the beetroot in a saucepan by adding 1 ¼ cup of water over a medium flame. 

• Stir occasionally for even cooking. When the water completely evaporates, the beetroot would be cooked.
• Heat oil in a thick-bottomed saucepan (here I used a cast-iron non-stick pan) and add mustards.
• Once mustard seeds pop add onion and curry leaves and sauté over a medium flame.

• After three minutes, add cooked beets and sauté for a few minutes.
• Add pepper, turmeric, and chili flakes; and sauté until the beetroot is soft and fried.
• Check salt.

Your beetroot stir fry is ready.

Enjoy with rice as a side dish. Please share and comment! Thank you :)