Thursday, April 23, 2015

Beet Upkari

I made this delicious Konkani style upkari with tender beets that I found in our farmers market.

Beet Upkari
Stir Fried Beet roots
3 beetroots, boiled
salt to taste

2 tsp oil - preferably coconut oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds (optional)
1/4 tsp asafetida
5-7 curry leaves
2 byadgi chilies, halved
4-5 cloves garlic, slivered

1 tbsp coconut

1. Rinse beets thoroughly. Pressure cook. Peel and dice
2. Heat oil - preferably coconut oil in a saucepan.
3. Add all the ingredients for tempering.
4. As they sizzle, and garlic changes color to a shade darker, add beetroot pieces.
5. Sauté well. Add salt to taste.
6. Garnish with freshly scraped coconut.
7. Serve as a side dish with your daily meal.

Note -
1. You can omit garlic.
2. If the beetroots have tender greens, wash and shred them and add them in the tempering before adding beetroots. Do not pressure cook the greens.


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