Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Don't Throw Away Beetroot Greens!
The vibrant green leaves of the beetroot are not only very pretty to look at, but it turns out they are loaded with nutrients, as well. They can be used in a variety of delicious, healthy dishes—so please don't throw them away.
This beetroot greens curry calls for just a few basic spices, and it is relatively easy to make. Try it and let me know how it turned out.
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|Prep time||Cook time||Ready in||Yields|
- 150 grams chukandar ke patte (beetroot greens)
- 1 tbsp cold-pressed coconut oil or any type of oil
- 1 tsp jeera (cumin seeds)
- 3-4 garlic cloves, chopped
- 1 chopped green chilli
- 1/4 tsp salt
- 1/4 tsp red chilli powder
- 1 tsp coriander powder
- Trim the stems extending from the beetroot leaves and set aside. Chop the leaves into medium-sized pieces.
- Keep a pan on low heat. Add the oil and let it warm. Add the jeera and let it crackle.
- Add the chopped garlic and green chilli. Saute for about 2 minutes on low heat.
- Raise the heat to low-medium and add the chopped beetroot leaves. Mix well.
- Add the salt, red chilli powder and coriander powder. Mix well, reduce the heat to low and cover with a lid. Cook until the beetroot leaves become soft (about 8-9 minutes).
- Serve with roti or paratha.
Beetroot Greens Sabji (Curry)
© 2022 Rajan Singh Jolly