Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Red Cabbage, Beetroot and Redbeans Curry

Beetroot is one vegetable that I am trying to incorporate into my diet more often. I need iron and beetroot is famous for its folate and iron content, with added bonus of some natural sugar.

Along with steamed and plain stir-fry, one other way I prepare a beetroot curry is by cooking in combination of red cabbage and red beans. Beetroot stains everything it touches and perfect to cook with red cabbage. When it comes to red cabbage, the vegetable may sound fancy but it is almost similar to regular cabbage in taste and texture. When red cabbage cut to half, the color is more purple than red, sometimes solid, sometimes combined with delicate streaks of white. Looks beautiful but it can’t escape the typical cabbage smell and taste. Together with, beetroot and red beans, this ruby red curry is a good, decent one to have on a rainy day with gray skies like the one we are having today.


Soaked Red Beans (Adzuki), Grated Beetroot, Shredded Red Cabbage

Recipe:

1 red cabbage - Shredded using a mandoline
4 small beetroots - peeled and finely chopped lengthwise
½ cup of red beans (chori, Adzuki) -
soaked in warm water for about 3 hours to rehydrate and drained.
1 red onion - finely sliced lengthwise
6 dried red chillies+2 garlic+½ tsp of salt - grinded to fine paste
½ tsp of turmeric and salt (or to taste)
Popu or tadka ingredients along with 1 tsp of peanut oil

In a big skillet, heat peanut oil. Do the popu or tadka (toast curry leaves, cumin and mustard seeds). Add and saute onions and red beans for about five minutes.

Add the beetroot pieces. Sprinkle two tablespoon of water. Cover the skillet, and cook beetroot and red beans until they reach the tenderness you desire. At this stage, add the shredded red cabbage. Because cabbage cooks fast, we add it only after beetroots are cooked properly.

Add the red chilli-garlic paste that we have prepared along with turmeric and salt. Mix thoroughly. Cover and cook for another five minutes.

Serve hot with chapatis or tortillas with a cup of yogurt on the side.
(I have also added few teaspoons of toasted fresh coconut (Deepavali Puja) to the curry at the end.)


Red Cabbage~Beetroot and Red Beans Curry with Chapatis ~ Our Meal Today

Posted by Indira©Copyrighted in Cabbage, Beetroot, Red Beans (Chori) (Tuesday October 24, 2006 at 6:42 pm- permalink)
Comments (40)

The New Home of Mahanandi: www.themahanandi.org