Beetroot in a jiffy

Packing a healthy side dish for our weekday lunches has been slightly challenging usually because of time factor. Earlier I'd chose the easy way by packing some fried stuff . But this hasn't been doing enough justice to my stomach and that is why I scanned through my crowded book shelf and came up with very easy recipes for different vegetables that cna be cooked in a jiffy.

Vegetables that have'nt been very popular under my roof came into picture now. It was a while since I'd bought beetroot. So I chose to try with it. This crimson red super food vegetable is a powerhouse of nutrients and plays a phenomenal role in controlling cardiovascular diseases.

 This one seems to be a No-Brainer. Once the vegetables are chopped, the cooking time is hardly 5-10 minutes.

INGREDIENTS:

 Beetroot -1 finely chopped
Onion - 1 big chopped coarsely
Green  chillies - 4 to 6 slit lengthwise
Coriander leaves (chopped) - 1 tbsp
Grated coconut - 2 tbsp
Mustard seeds- 1/2 tsp
Bengal gram (Chana) dal - 1/2 tsp
Black gram(Urad) dal - 1/2 tsp
Curry leaves - 10
Oil - 2 tsp
Salt to taste
Garam Masala Powder - 1/4 tsp

HOW TO MAKE:

1)  Heat oil in a frying pan, add mustard when it splutters add dals and fry. Add onion, chillies and curry leaves fry until onions become soft

2) Now add chopped beetroot fry for a minute. Add the garam masala powder,salt to taste and sprinkle little water, close the lid and cook in a low flame for 5 minutes.

3) Garnish with fresh grated coconut and coriander

RATING NOTES:

              DIFFICULTY LEVEL    :   Easy
              RATING  POINTS         :    9/10**

** Cook this dish in a pan or a wok. Its easier to stir it. Keep it dry.