Chukandar Ki Sabji Recipes
CHUKANDAR KI SABJI
Make and share this Chukandar Ki Sabji recipe from Food.com.
Provided by BhaktinShruti
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle cumin seed into frying pan. Dry roast or fry in olive oil until seeds darken and begin to sputter and pop.
- Add asafetida. Add peeled minced ginger and saute until ginger is completely cooked. Add oil or water and stir, as needed, to prevent sticking.
- Add green chilies to spices. Add turmeric and saute, stirring to prevent sticking. Add black pepper.
- Prepare beets for cooking. Slice off any skinny protruding part of the beetroot extending beyond the bulb and the top most portion of the beetroot bulb removing about 1 inch of stems with it as this protion of the beet can trap soil and grit even after careful rinsing. Slice beetroots into thin strips, or dice into small chunks. Slice stems and beet greens into 1 inch lengths. Chop greens crosswise, shredding into 1-2 inch pieces.
- Saute sliced beetroots and beet greens with spices. Stir to mix well and prevent sticking.
- Cover and steam for about 10 minutes, until tender. Check every few minutes to ensure beetroots and beet greens are cooking well and not sticking to pan.
- Serve with basmati rice or flatbread.
Nutrition Facts : Calories 127.1, Fat 13.6, SaturatedFat 1.9, Sodium 1.7, Carbohydrate 1.6, Fiber 0.3, Sugar 0.6, Protein 0.3
CHUKANDAR KI SABJI
Categories Vegetable Side Steam Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Low Sodium Low/No Sugar Wheat/Gluten-Free Healthy Vegan
Yield 4-8 servings
Number Of Ingredients 9
Steps:
- Sprinkle cumin seed into frying pan. Dry roast or fry in olive oil until seeds darken and begin to sputter and pop. Add asafetida. Add peeled minced ginger and saute until ginger is completely cooked. Add oil or water and stir, as needed, to prevent sticking. Add green chilies to spices. Add turmeric and saute, stirring to prevent sticking. Add black pepper. Prepare beets for cooking. Slice off any skinny protruding part of the beetroot extending beyond the bulb and the top most portion of the beetroot bulb removing about 1 inch of stems with it as this protion of the beet can trap soil and grit even after careful rinsing. Slice beetroots into thin strips, or dice into small chunks. Slice stems and beet greens into 1 inch lengths. Chop greens crosswise, shredding into 1-2 inch pieces. Saute sliced beetroots and beet greens with spices. Stir to mix well and prevent sticking. Cover and steam for about 10 minutes, until tender. Check every few minutes to ensure beetroots and beet greens are cooking well and not sticking to pan. Serve with basmati rice or flatbread.
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