Whenever I buy beets at the Farmers Market I am faced with a predicament. Do I take the nutritious (albeit sandy and crumpled) beet greens home with me and try to cook them or do I ask the farmer to chop the greens off, knowing he’ll toss them into a crate under the table along with the rotten apples, ending up who knows where? The last time I asked him to chop it off he made fun of me and lectured me on its benefits. Finally I decided to buy it…..
Well….to talk about this recipe…..This is a healthy, homey and nutritious recipe made with potatoes, beetroot leaves and stem along with few basic spices. This is a dry vegetable curry and goes perfectly with roti or paratha. Other sturdy greens such as chard or kale can also be used instead of beet greens.
Until recently I didn’t know beet greens were edible. I always discarded them thinking the real tasty part is the beets itself. Try out this nutritious recipe and you will love it.
Ingredients
- 3 cups chopped Beet greens & stems
- 1 ½ cups Potatoes, cubed
- 2 tbsps. Oil
- 1 tsp Cumin seeds
- 2 Green chillies, chopped finely
- 1 tsp. Ginger paste
- 1 ½ tsps. Coriander powder
- ½ tsp Red chilli powder
- ½ tsp Turmeric powder
- Salt to taste
- ½ tsp Garam masala
Method
- Wash the beet greens and stem in water and chop them finely.
- Heat the oil in pan on medium heat. Once hot add cumin seeds and let them sizzle.
- Then add chopped green chillies and ginger paste. Sauté for 30 seconds.
- Then add potatoes and beet leaves. Mix well.
- Add turmeric powder, coriander powder, red chilli powder and salt and mix well.
- Cover the pan and let it cook. Stir in between to make sure that it is not sticking to the pan.
- Cook till potatoes are done. Potatoes should be soft but not mushy.
- Finally add amchur powder or lemon juice and then garam masala. Mix well and it is ready to serve.
