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Today we will prepare Chukandar (beetroot) Sabzi.
It really tastes good.
Chukandar is rich in vitamins and minerals.
It is high in iron content.
It is very nutritious.
So let's start preparing chukandar sabzi.
Take two chukandar (250 gm).
2 tbsp oil.
2-3 tsp finely chopped green coriander leaves.
2 green chillies finely chopped.
1 tsp ginger paste or 1 inch ginger grated.
A pinch of asafoetida.
1/2 tsp cumin.
1/4 tsp of dried mango powder.
Half of 1/4 tsp of red chilly powder.
1/4 tsp black pepper powder.
Here we have taken 10-12 black peppers and grind it coarsely.
Half of 1/4 tsp of turmeric powder.
1 tsp coriander powder.
3/4 tsp salt or salt to taste.
For preparing chukandar sabzi we will first slice the chukandar.
Before that peel off the skin of chukandar.
We can wear gloves since chukandar causes reddish stain on hands.
We had already washed and dried the chukandars for preparation. Peel the other one.
Now slice the chukandar into small pieces.
Peel the other one.
Now slice the chukandar into small pieces.
First divide them into two pieces and slice them to smaller pieces.
The sliced chukandar is ready.
Now we will make the sabzi.
Heat the pan and add oil.
When the oil gets hot add cumin seeds
Asafoetida powder.
Turmeric powder.
Ginger paste.
Green Chillies.
Coriander powder.
Saute the spices for a while.
Add sliced Chukandar to the pan.
Add black pepper powder.
Salt.
And red chilly powder too.
Mix and cook the sabzi for two minutes.
Mix well the spices with chukandar so that they coat it well.
After the spice mixes well with the chukandar cover it with a lid.
And cook it for 4-5 minutes.
Let's check the sabzi.
We haven't added water since chukandar is juicy and this is enough to cook it.
Cook the sabzi in low flame.
And the sabzi is getting cooked up in its own juice.
Mix well all the ingredients.
We had earlier checked the sabzi, mixed it well and cooked it again for 4-5 minutes after covering it up.
The sabzi is not yet cooked so we will cover it with a lid and cook it for 4-5 minutes.
And we will check again.
Stir fry the sabzi and let's check it.
Slightly press the chukandar with a ladle.
Do not allow the chukandar to soften.
Let it be little bit crunchy.
If the chukandar is little bit soft then the sabzi is ready.
We will add dried mango powder and green coriander leaves.
Mix it well.
Turn off the flame.
Serve the sabzi on a plate.
Tasty chukandar sabzi is finally ready
You can serve them with roti, parantha or rice.
It can serve around 4-5 people and can be used as a side dish.
Whenever you feel like eating chukandar sabzi, make them and relish the taste.
And share you experiences with us at Nishamadhulika.com
We shall meet again with a new recipe.
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