Beet Greens : 1 bunch finely chopped
Finely Chopped Onions : 1
Green Chilies: 3 or 4
Grated Carrots : 1 or 2
Grated Coconuts :1/2 cup
Turmeric powder: 1tsp
Olive Oil :2tbsp
Shallots :2 or 3
Mustard Seeds : 1 or 2 tsp
Curry leaves : a few
Salt :For your taste
- Wash and clean each leaves separately in cold water and pat dry it with a paper towel.
- Separate the leaves and stems and keep the stem part aside for later.
- Finely chop the leaves as shown above.
- Finely grate the carrots and the stem as shown in the picture. Do not mix it with the leaves.
- Turn on the pan on medium heat and pour the olive oil into it.
- Splutter the mustard seeds and add the chopped shallots and curry leaves. Check the heat to prevent burning.
- Add the turmeric powder and stir.Don't burn it.
- Add onions green chilies and sauté for 2 minutes.
- Now add the grated carrots and the beet stems.
- Sauté till it is almost cooked but not fully.
- Now add the leaves and along with salt.
- Reduce the heat to medium law.
- Do not cover, and let it steam till the leaves are wilted may be 4 minutes.
- Add grated coconut and toss the leaves around so the other side is also cooked. May be another 2 to 3 minutes.
- Take it out of the heat and serve it with rice. It should look like this.
Notes: Beet Greens are high in Vitamin K and A along with a large amounts of anti oxidants like beta carotene.
Available in stores all year around.
Try to pick greens that are not wilted or yellowing.
May not taste as good as spinach or ‘cheera curry’ from home. It is a wonderful substitute for those who have a craze for cheera curry.
Same recipe may be used for cooking cabbage leaves or spinach leaves.