Tag Archives: red

Beetroot vegetable (sabzi)

Hiiiii everyone. Amazing feeling to post something after a long time. WOW, it’s been so long I have posted anything. Such a long time. I have lost the count of it. But’s it’s good to be back. For sure. How are you all, hope you fine and enjoying cooking and blogging. Love to all and miss blogging so much.

Beetroot, I haven’t really thought about it a a veggie until recently. I always loved it as a salad or raita or even just as it is, ofcourse boiled ;). Some days I was so bored cooking the same style vegetables and wanted to cook something different. Being a holiday I had time to try out something different. This red yummy dish was one of the recipes I tried that day. I always knew such was prepared regularly in the south of India and decided to give a try. Tadaaa so here it is.



Beetroot – 4 medium sized
Urad daal – 1/2 tea spoon
Jeera or cumin seeds – 1 tea spoon
Oil – 1/2 tea spoonn
Curry leaves – 5/6
Green chillies – 3 finely chopped
Garam masala – 1/2 tea spoon
Freshly grated coconut – 2.3 table spoon
Salt to taste
Coriander for garnishing


  • Cook the beetroot in pressure cooker until soft. Keep it to cool.
  • Peel away the skin and cut the beetroot into small cubes.
  • Heat oi in a pan, add cumin seeds, urad daal, curry leaves and chilies.
  • Saute for 1 – 2 minutes.
  • Add beetroot, salt, garam masala and mix well.
  • Cover and cook for around 5 minutes on low flame.
  • Garnish with freshly grated coconut and coriander.
  • Serve hot with chappatis


This requires very less oil, so excellent in health terms.
Increase or decrease the amount of chilies per your taste.
It’s okay if you do not find urad daal.

Lal Maathachi Bhaaji

Lal (Red) math is a type of leafy vegetable found in Inida. It also has a cousin called Hirwa math ;).  It is known so in Marathi. Its botanical name is Amaranth. The color of this veggie is very unique. It is said that the red color stimulated once appetite and this veggie sure is a proof of it.

I hope it stimulates your appetite too!! ;)


Lal Maath (Red Amaranth) – 1 bunch
Onion (finely chopped) – 2 medium sized
Garlic (minced) – 4-5 cloves
Mustard seeds – ½ teaspoon
Asafoetida – ¼ teaspoon
Turmeric powder – ½ teaspoon
Red chili powder – 2 teaspoons
Oil – 2 tablespoons
Salt – to taste

Procedure –

  • Remove the stems and take only the leaves of lal maath. Wash the leaves thoroughly under running water. Drain the water and chop the leaves finely.

Lal maath leaves

  • In a pan heat the oil and add the mustard seeds. Once it crackles add the turmeric powder, asafoetida, minced garlic and onions.
  • Sauté till the onions are transparent in color.
  • Add the chopped lal maath and sauté for 2-3 minutes.
  • Add salt, red chili powder and mix gently.
  • Sauté for more 4-5 minutes.
  • Serve hot with chapattis, roti, or bhakri.

Tips –

Always wash the leafy vegetables before chopping them so that the nutrients aren’t wasted.
Leafy vegetables require less amount of salt as compared to other veggies. So take care.
The same recipe can be made with Hirwa Maath (Green Amaranth)

I would love to hear what you think about this recipe. Do comment.