By Renu Krishnan
Beets have high vitamin and mineral content and hence give protection against a number of health problems. The roots and leaves of the plant have been used for treating human ailments from a long time and studies are still been carried out to prove its beneficial effects in cases like cancer and hypertension.
Buying and Storing Tips
· While purchasing beets, always go for the smaller or medium sized ones with firm, smooth-skinned roots of deep color.
· If the beets are flabby or dried up, avoid them as it indicates that the beets are aged, fibrous, and tough.
· Avoid the beets that have soft, wet areas or have spots or bruises. This is an indication that the beets have been spoilt or gone bad.
· While storing the beets in a refrigerator cut a major portion of the greens along with their stems from the roots. This will help the roots to retain their moisture.
· It is always better to store beets unwashed in the refrigerator. This way they can be stored for around 3 to 4 weeks.
Ingredients:
I
- Beets- cut into cubes of size 1/4 inches - 3 cups
- turmeric powder - 1 tsp
II
- curry leaves - 10 to 12 leaves
- whole red chilies - 3
- red chili powder - 1/2 tsp
- Salt to taste
III
- oil - 3 tbsp
- mustard seeds - 2 tsp
- onion chopped - 1 cup
IV
- Grated coconut - 1/4 cup (for those who really like some coconut in the fry)
Method:
- Take ingredients I into a medium sized microwavable container. Add 1 cup of water and mix well. Cook this in a microwave oven for 20 minutes. Mix them well every 5 minutes to make sure that the beet is cooked uniformly.
- Add Ingredients II into the cooked beet.
- Heat oil in a cooking pan and add mustard seeds and let them sputter. Add chopped onion and fry until brown.
- Add the cooked beet along with ingredients II and mix well with the fried onion (for those who really like some coconut in the fry can add ingredients IV also).
- Keep the flame low until the beet is dry. Check salt and add to taste if necessary. Serve hot along with rice or chappatis.
