Monday, February 22, 2010

Beet Dethi

I came up with this recipe by combining Aluchi Dethi and Beet chi Koshimbeer. Just like Aluchi dethi, this salad has only the stems of beet greens and just like beet koshimbeer, I have also added daaNyache koot - roasted, unsalted peanut powder.

Beet chi Dethi
Beet Stems Salad
Ingredients
10 stems of beet greens, chopped into pieces by removing any threads

1 cup yogurt
1- 2 green chilies, chopped (or per taste)
salt to taste
1/4 tsp sugar
1/4 cup roasted, unsalted peanut powder/DaaNyache koot

Tempering
1 tsp oil
1/2 tsp cumin seeds
1/2 tsp asafoetida

Method
1. Pressure cook beet stems along with 1 tbsp water for 2 whistles. Let them cool down.
2. Add remaining ingredients.
3. Heat oil in a small saucepan. Add cumin seeds and asafoetida.
4. Drizzle tempered oil in the salad. Mix well.

Note -
1. I used fat-free Greek yogurt. Regular yogurt works well too.

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