Beet Root Sabji Torkari
Beetroot curry prepared Bengali-style with aromatic spices, adding color and nutrition to the meal.
Preparation
Cut beet into 1 inch long thin strips.
Parboil beet with salt and turmeric. Drain water and keep aside.
Cooking
Heat oil in a kadhai. Add mustard seeds, bengal gram, and curry leaves. Fry for 30 sec or until seeds start to splatter.
Add onions, tomato, garlic, and ginger. Fry until onions become soft, usually 3-4 min.
Add parboiled beet, green chillies, and salt.
Fry for 5-6 min on low heat.
Add cilantro and coconut and mix well. Remove from heat.
Serving Suggestions
This curry may be served hot with
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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