I like beets in any form . Pickiled,candied.. you name it .Adding peanuts to this beet sauté was a total no-brainer.It made it more flavorful with a hint of crispness and crunchiness.This can be made in no time ,so let that not intimidate you . And you can add your own preferred nuts. Coarsely ground Almonds does go well with this. Poriyal is a South Indian name for sauteeing and it normally uses the addition of fresh grated coconut towards the end .Well,I did not have coconut readily with me and hence the addition of peanut. And it sure was a treat. This can be had with hot steamed rice or any Indian Flat bread or can be used as a filling for Sandwiches, which I am sure to do with the left overs tomorrow.
RECIPE:
Serves 2 to 4
Ingredients:
- 3 Beetroots or 2 Cups of grated beetroot.
- 1 Tsp Mustard Seeds
- 1 Tbsp Oil
- 1/2 to 1 tsp Chilli Powder or 1 finely chopped green chillies or 1 tsp coarsely ground Pepper
- 4 to 5 curry leaves
- 3 tbsp finely chopped onions (I used shallots)
- 1/2 tsp very finely chopped Ginger
- 1/2 tsp very finely chopped Garlic
- 3 tbsp coarsely ground peanuts or can be substituted with 4 tbsp of freshly grated coconut
- 1 tsp Urad Dhal or any dry lentils (of your choice) (optional)
- Salt to taste
Method:
Grate the Beetroots and set aside.Heat oil in a pan and add the Mustard seeds .Once the seeds starts popping add the curry leaves and saute for about a minute. Now add the lentil of your choice .I added urad dhal and fry for about 20 seconds.
Now add the onions, ginger, garlic .Saute them well so the aroma seeps in through the oil. Then add the grated beetroot ,chilly powder and stir well.Sprinkle about a tbsp of water ,close the lid and let them cook for about 5 minutes or till the beets are almost soft and cooked on low flame.
Finally add the coarsely ground peanuts and give it a nice stir and cook for another minute or 2. Peanut Beet Saute is now ready.
Garnish with curry leaves or coriander leaves.Serve hot with steamed rice or any flat breads.
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