Green, Red and White !!!

Beet root and spinach fryJ.

Who said beetroots are consumed as salads only-or added in cutlets?

We can make a delicious and colorful dish out of it.

A combination of red and green color looks appealing to the eyes too :) .

It’s delicious and very healthy too.

Now the ingredients.

Grated beetroot                                                          1 cup

Spinach (finely cut)                                                     1 cup

Mint (cut roughly)                                                        2 tbsps.

Green or whole moong *                                            1 cup.

Grated coconut Or dry coconut powder                     ½ cup.

Oil                                                                               2 tbsps

Onion (cut into small pieces)                                      1large.

Ginger garlic paste                                                     1 tbsp

Green chilies (slit lengthwise)**                                1 or 2(depends                                                                                        on the spice level)

Mustard seeds (semena hořčice)                                1 tsp

Cumin seeds (římský kmín)                                        1 tsp

Turmeric powder (kurkuma prášek)                            ½ tsp

Coriander Powder (koriandr prášek)                          1 ½ tsp

Chili powder(optional)**                                             ½ to 1 tspn

Garam masala powder                                                ½ tspn

Curry leaves                                                               1 string.

Before the actual cooking-

1. Please boil the green moong or whole moong. It should not be over cooked. If you take a grain of boiled moong –you should be able to mash it between your fingers with some effort. Don’t worry if it’s slightly over cookedJ.

*You can use yellow moong dal instead (dear Czech friends as we don’t get moong dal in Ostrava-I tried with Green moong which is available in TESCO etc).

If you are using moong dal-Just soak the dal for ½ hour and no need to cook beforehand.

2. Please keep the ginger garlic paste ready.

3. Cut the onion, spinach and Mint (Mata) ready.

Let’s start cooking.

Place the pan in medium flame and pour oil in it. When the oil is warm add the mustard seeds and cumin seeds. When it crackles add the finely chopped onion and sauté it well.

When its translucent, add the ginger garlic paste and sauté till the raw flavor goes.

Add the green chilies ** (if you don’t have green chilies please avoid this step)

Add curry leaves and sauté till onions are slightly colored.

Add haldi (kurkuma powder).

Then after mixing add the boiled moong or soaked moong dal with a pinch of salt.

Cover it with lid.

It will take two minutes for the moong dal to cook. If you are using green moong (as it’s already cooked) keep it in the closed pan for 4 minutes.

Now add grated beetroot and close it with lid. As the beet root are grated it will cook in less than 5 mnts.

Now it’s time to add the greens (spinach and Mint).After adding the greens, please don’t cover the pan with lid. It will cook in 5 mnts.

Now it’s time to add coriander powder, chili powder**(add chili powder if you are not using green chilies)and garam masala powder.

Stir it well and then garnish it with grated coconut or dry coconut powder.

Enjoy the colorful recipe in flat 15 mnts time if your ingredients are ready. It will take  30 mnts to cook the dish.

Goes very well with chapatti, rice and can be a stuffing to your sandwiches.

Before serving add a dash of lime juice to render a tangy flavor.