The color of the #Beetroot or simply #beets is due to a pigment called beetalains. These pigments act as an antioxidant and anti inflammatory molecules. If beets are cooked for a long time they might lose their color and in turn antioxidant property. So it has to be consumed raw or cooked for lesser time. It is rich in foliate, manganese, magnesium, copper, potassium and fiber.
Here #bananastem and #beetroot have been taken to get all the goodness of them. Soaked green gram lentil has been taken for its protein.
The ingredients given are enough to prepare a cup of poriyal [ stir fry ] and can be served for two persons.
Ingredients : | |
---|---|
1/2 cup | Vazhaithandu chopped into thin strips |
3/4 cup | Beetroot chopped into thin strips |
2 Tbsp | Deskined split green gram soaked |
3 Tsp | Coconut scraping |
1/4 cup | Onion chopped |
2 | Green chilly [ adjust ] |
6 or 7 | Curry leaves [ optional ] |
1 Tsp | Sambar powder [ optional ] |
1/2 Tsp | Mustard Seeds |
1/2 Tsp | Black gram split |
1/2 Tsp | Salt [ adjust ] |
1 Tsp | Oil |
Method :
Wash and soak split green gram in water for half an hour.
Peel off the hard skin and slice vazhaipoo into circular pieces.
Remove the fiber.
Remove the fiber.
Chop into thin long strips and keep them immersed in thin butter milk or water.
Chop beetroot also of the same size and thickness.
Chop beetroot also of the same size and thickness.
Heat a kadai on a stove with oil over medium flame.
Crackle mustard seeds and then add black gram split.
Roast until black gram turns golden color.
Then add green chilly, curry leaves and chopped onion.
Saute until onions become translucent.
Add Sambar powder and saute for half a minute.
Add chopped beetroot and saute for two minutes.
Drain vazhaithandu from buttermilk water and put into kadai.
Also drain water from lentil and add.
Stir well adding enough salt.
Add Sambar powder and saute for half a minute.
Add chopped beetroot and saute for two minutes.
Drain vazhaithandu from buttermilk water and put into kadai.
Also drain water from lentil and add.
Stir well adding enough salt.
Close and cook until vazhaithandu and beetroot are cooked soft.
You might also like to try
|
|
|
|
|
For Stir fry and dry curry
Curry Index
For Dishes related to Lunch
Lunch Index
For variety of Dishes
Recipe Index
No comments:
Post a Comment