Beet Sabji
Keema Filling (for stuffed vegetables, chop)
Preparation
Boil keema in 1/4 cup water with 1/4 tsp salt and 1/4 tsp turmeric. Boil for 10 min with cover on low heat.
Boil potato separately, mash and keep aside.
Cooking
Heat oil in a kadhai. To it add onion, ginger, and garlic and fry for 1-2 min on medium low heat.
Add keema and mix for 1 min. Then add the remaining ingredients. Fry on medium low heat for 6-7 minutes. Add the remaining 1/4 cup water little at a time to avoid keema sticking to the bottom of the kadhai.
Remove from heat and let cool.
Mix with boiled mashed potato and the filling is ready.
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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