Beetroot Stir fry with Coconut
Beets are such a versatile vegetable, isn’t it? I agree that they can be messy while peeling the skin and chopping them, but the taste, I love!! Also, the fact they are so nutritious & can be used in many different ways – raw and cooked.
This beet stir fry recipe is a family favorite and I learned it from my mom. Minimal ingredients, easy to make, and tastes delicious! It’s made mainly with beetroots, onions, coconut, spices, and herbs. You can eat it as is or as a side dish for chapati/roti/rice-sambar, which is how we eat it usually.
Prepping beets ahead of time is certainly helpful, especially if you have a tight morning schedule. Prep them overnight and store them in an air-tight box in the refrigerator to save time and get this ready quickly. And coconut is an optional ingredient, it adds taste but skip it if you don’t prefer it.
Check out other curry recipes here.
Beetroot Stir fry with Coconut
Equipment
- Cooking pan with lid
Ingredients
- 2 medium beetroots skin-peeled, and cut into small cubes
- 3 tbsp coconut oil or any vegetable oil
- Ā½ tsp mustard seeds
- Ā½ tsp cumin seeds
- Ā¼ tsp chana dal
- Ā¼ tsp urad dal
- 8-10 curry leaves
- 2-3 green chilies slit into half
- 1 small red onion
- 2-3 tbsp grated coconut optional
- salt to taste
Instructions
- Heat oil in a cooking pot. Add mustard seeds and cumin seeds and allow them to pop and sizzle. Then add chana dal and urad dal and fry them on low heat until golden brown.
- Add green chilies, curry leaves, and chopped onion. sautƩ on low heat until onion translucent.
- Add cut beetroot, sprinkle salt to taste, stir to mix them well, cover, and cook until beets are tender. Then, add grated coconut and combine.
- Serve beetroot stir fry roti/chapati/rice-sambar. Enjoy!