This stir fry combines the earthy sweetness of beetroot with the slightly bitter yet aromatic taste of fresh fenugreek leaves. This simple stir-fry is paired with soft chapatis and a side of fresh sliced tomatoes.
Ingredients
300 grams of fresh fenugreek leaves (weight after removing leaves from stalks)
700 grams of beetroot (approximately 6 medium-sized beetroots)
4-5 green chillies, finely chopped (adjust to taste)
2 tomatoes, sliced
1/2 teaspoon pepper powder (or adjust to taste)
1/4 teaspoon turmeric powder
Salt, to taste
4 garlic cloves, sliced
Oil, for cooking
Preparation
1.Peel the skin off the beetroots and grate them using a grater.
2. Remove the fenugreek leaves from the stalks. Soak them in water to remove any dirt or grit, then wash thoroughly. Roughly chop the leaves and set aside.
Method
1. Heat a vessel with a little oil. Add the sliced garlic cloves and sauté until they turn lightly golden.
2. Add the grated beetroot and stir fry for a minute. Next, add the sliced tomatoes and chopped green chillies. Stir fry well and cook until the beetroot is almost done.
3. Stir in the chopped fenugreek leaves, salt, pepper powder, and turmeric powder. Mix well.
4. Cover and cook on low heat until the vegetables are tender and well-combined. Adjust seasoning as needed.
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