Chukandar Ki Sabji

Beetroot and beet green curry

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  bunch  beet with greens (3 medium, ruby-red)
• 1  inch gingerroot
• 1⁄4-1⁄2 teaspoon asafoetida powder (hing)
• 1  medium green chili pepper (jalapeno)
• 1  teaspoon turmeric powder (haldi)
• 1⁄2 teaspoon cumin seed
• 1⁄4 teaspoon black pepper
• 1⁄4-1⁄2 cup olive oil, as needed
•  water, as needed

Directions

1. Sprinkle cumin seed into frying pan. Dry roast or fry in olive oil until seeds darken and begin to sputter and pop.
2. Add asafetida. Add peeled minced ginger and saute until ginger is completely cooked. Add oil or water and stir, as needed, to prevent sticking.
3. Add green chilies to spices. Add turmeric and saute, stirring to prevent sticking. Add black pepper.
4. Prepare beets for cooking. Slice off any skinny protruding part of the beetroot extending beyond the bulb and the top most portion of the beetroot bulb removing about 1 inch of stems with it as this protion of the beet can trap soil and grit even after careful rinsing. Slice beetroots into thin strips, or dice into small chunks. Slice stems and beet greens into 1 inch lengths. Chop greens crosswise, shredding into 1-2 inch pieces.
5. Saute sliced beetroots and beet greens with spices. Stir to mix well and prevent sticking.
6. Cover and steam for about 10 minutes, until tender. Check every few minutes to ensure beetroots and beet greens are cooking well and not sticking to pan.
7. Serve with basmati rice or flatbread.