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Wednesday, 26 October 2016

Beetroot/Cabbage Coconut Sabji (South Indian food)

I’m in Delhi now (staying at a place where a cook comes daily) and am trying to take advantage of this to learn more about Indian cooking.
This is Ghomti. She is an amazing cook, a patient teacher, and has one of the best laughs I have heard in quite some time.

Here is a very simple and very delicious recipe that Ghomti (above) taught me.

You will need:
- beetroot or cabbage (grated) [the pictures show the cabbage but I prefer the beetroot taste]
- mustard seeds
- curry leaves (optional)
- oil
- salt
- grated coconut (sweetened or unsweetened are equally fine)
- 2 green chillis
- yellow lentils / split peas



Heat up some oil in the pan and add about 1 or 2 tsp of mustard seeds, and the sliced chilli. 




Add the yellow lentils (uncooked) to the mixture and let it cook for 2 or 3 minutes on high heat. The lentils should soften somewhat by this procedure. 

We took these curry leaves from our balcony...but maybe you could find some at a specific store?

Then add the curry leaves (removing stems) and the grated beet root. Curry leaves not only give a good flavour but they are also filled with vitamins. (Apparently particularly great for hair and nails!) Mix it around until the beet root has softened to taste.





At the very end, add the grated coconut (don’t add it too early or you will lose its beautiful taste) and stir it all together. (Note: proportionately, I would guess that you should have about 5+ times more beet root than coconut.) 



Add salt to taste and serve warm with fresh rotis (It would probably also be quite good as a cold salad...but we didn't have any left overs so I don't know!) 



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