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Beetroot stir fry
Beet Stir fry, a savory dish made with chopped beet, shredded coconut and mustard seeds. A simple everyday home cooked mside for lunch or dinner.
Course
Side Dish
Cuisine
South Indian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Calories
50
kcal
Author
Sujatha Muralidhar
Ingredients
2
beetroot
medium sized
1
teaspoon
sunflower Oil
/or any cooking oil
1
teaspoon
black mustard seeds
1
teaspoon
urad dal
/skinless black gram
½
teaspoon
salt
or as required
¼
cup
water
2
tablespoon
shredded coconut
Instructions
Peel the skin of beetroot. And chop into small sized cubes.
In a pan add sunflower oil, black mustard seeds, urad dal.
Wait till mustard gets splutter.
And add chopped beetroot, salt and water.
Cover and cook it on a medium flame.
When water gets completely evaporated, remove the lid and cook further for another 3 min, in lowe heat. Stir occasionally.
If the beetroot is not cooked enough, sprinkle water and cook again.
Add shredded coconut, combine well.
Transfer it to serving bowl and srve hot along with rice.
Nutrition
Calories:
50
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Sodium:
33
mg
|
Potassium:
146
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
15
IU
|
Vitamin C:
2
mg
|
Calcium:
7
mg
|
Iron:
0.6
mg