Mahanandi

19 comments for Beetroot Curry »

1. Did not know you can just cover and cook beetroot. I always pressure cooked it since it never seemed to become soft any other way. Your shots are very nice. What camera do you use or is it a trade secret?

   Comment by mika — June 29, 2005 @ 3:00 pm

2. Mika – You know, I too never understood the need for pressure cooking the beetroots. They seem to soften just in 5 minutes, when they are cooked with a cover. Maybe cutting them into bite sized pieces is the trick, what do you think?
   My camera is Nikon Coolpix. No special techniques are used, just a closeup shot. All Kudos belong to the beautiful, red beetroots. I was too surprised at how good the beetroots looked in this photo. They have what they call ‘photogenic features’.

   Comment by Indira — June 29, 2005 @ 3:14 pm

3. I am glad I stumbled across your blog.You have a wonderful blog.In the first page, a lot of pictures are missing.I am such a novice in indian cooking and the pictures are a great help.Would you mind fixing the pics??Thanks a lot.

   Comment by sana — June 30, 2005 @ 12:09 am

4. Beetroots are so nutritious, I am always looking for ways to get them into my diet. Your curry looks like a great idea!

   Comment by Nupur — June 30, 2005 @ 6:22 am

5. Sana – Your comment gave me the push I needed, to finish off the cumbersome work of transfering my photos from blogger(my old site) to this new site.
   All fixed now, check them out. and Thanks!

   Nupur – This simple curry is one of my favourites. Please try it out and let me know.

   Comment by Indira — June 30, 2005 @ 8:52 am

6. My friend makes this too, but she usually adds some chopped onion… that tastes very nice. I certainly didnt know that beets cook in 5 minutes in a skillet. Shall try. Indira, the number of your recipes I have to try is increasing by leaps and bounds! 🙂

   Comment by Shyam (aka Shammi) — June 30, 2005 @ 10:20 am

7. Shammi – This is one curry in which I don’t add any onions. But addition of onions is good too.
   5 or 10 minutes, depends again whether you like them firm,with a bite or soft,mushy like. You have to cook them covered though, otherwise they will remain hard.

   Comment by Indira — June 30, 2005 @ 11:08 am

8. Indira
   you always say so simple (Which I guess they are) but they look so beautiful 🙂

   I have only had raw, pickled and roasted beetroots, I will have to try this, I almost bought some the other day too…

   Comment by clare eats — June 30, 2005 @ 11:49 am

9. I can suggest one more addition to the same curry. Sprinkle some poppy seeds on the curry 2-3 minutes before finishing. The combination of beetroot with poppy is something I like a lot. Learnt from my Mom :-).

   Comment by Supriya — August 18, 2005 @ 5:15 am

10. I recently discovered that beet leaves are actually more nutritious than beets themselves. So, I decided to make dal with them (just like spinach dal w/ beet leaves instead) and it turned out great! Plus, I didn’t feel so guilty throwing away all of those beautiful leaves.

    Indira replies:
    I’ve read some recipes with beetroot leaves, mainly in salads in other foodbloggers blogs. Your idea of making a dal is really neat. I am going to take your word and I’ll certainly give it a try. Thanks for sharing Amy.

    Comment by Amy — May 25, 2006 @ 10:34 pm

11. No problem. You have to make sure you wash the leaves pretty well because they sometimes have a bit of dirt on them. Also, the stems are a little hard. I usually just use the leafy part. It’s great because this way you get two curries for the price of one when you buy beets.

    Indira replies:
    Thanks for the tips, Amy.:)

    Comment by Amy — May 29, 2006 @ 5:15 pm

12. Hello. What an amazing repertoire of recipes classified by ingredients!!! I love it. Just to add my two cents, have you ever tried roasting the beets. Just wash the beets, don’t peel them, put them in a pan covered with aluminum foil in an oven 400F for 45min-1 hr. Let beets cool, then use a paper towel to rub off the skins of the beets. Cut and season with ghee, salt and pepper. The roasting brings out the natural sweetness of the beets very nicely.

    Comment by Tashie — July 28, 2006 @ 5:33 pm

13. do you know a recipe where a masala ball is made with beetroot-plase give the rcipe if you know ive tasted it in childhood!!never managed to know how to cok it!!

    Comment by supriya — June 18, 2007 @ 10:07 am

14. At the end of the cooking you can add this mixture to the curry. Grind Musturd seeds and aclove of Garlic together mix with tea spoon of sugar. this gives a beutiful tastto Beet Root.

    Comment by chitra — July 4, 2007 @ 4:44 am

15. Yum. Going to link to this one too, if you are Ok with that. So simple! Beetroot is the King of Vegetables.

    Comment by VegeYum — December 14, 2007 @ 2:35 pm

16. Hi,
    Just curious but why do all of your recipes call for peanut oil. What about cooking in say olive oil or canola oil. Is peanut oil more healthy?

    Comment by Ansu — March 14, 2008 @ 1:59 pm

17. Love your website!!! Thought I should share this since I am super lazy I figured out an easy way to cook beetroot kura. I cut off both ends and peel the beetroot, then wash and microwave the beetroot for about 4-5 mins. Let it cool down, slice and cube (smaller the cubes the better). Then I add to the seasoning and cook for 8 mins.

    Comment by Shailaja — November 2, 2008 @ 6:03 pm

18. just happened to browse this old page. Nice beetroot subzi.

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