Beet-Root Curry is a sweet and hot curry that's simple and easy to
make. If you're wondering how to include this healthy root vegetable in
your meals, try this vegetarian/vegan curry.
This dark-red root of the beet plant is high in carbohydrates (in the
form of sugar) and rich in
iron, calcium, potassium, and vitamins B1,
B2, C, and P.
The iron-rich beet-root is great in treating anemia, especially in
children and teens. Beet-root juice is also useful in treating
digestive disorders such as jaundice, hepatitis, nausea, and diarrhea.
According to nutritions, it's best to eat beets raw as cooking can
destroy almost 25 percent of folate.
Place the beet-root in a mirowave-safe bowl along
with salt (rub the salt over the pieces) and a few sprinkles of water
and cook in the microwave for 5-6 minutes or until tender (add more
water if needed).
Heat the oil in a medium skillet or pan. Add the
asafoetida powder, urad
dal and fry until almost golden. Add the mustard and cumin seeds and
fry. As they start popping, add the red chillies and fry for a couple
of seconds. Add the curry leaves and fry for a second.
Add the cooked beet-root (along with any leftover
water) and salt as needed.
Cover and cook on medium heat for a couple minutes.
Add the coconut and saute the beet-root curry for a
few seconds, and remove from heat.
Serve the beet-root curry with plain rice, ghee
(clarified butter), and pappadums.