Recipe Picture

Recipe Picture

paganum



Beetroot Leaves & Potato Bhaji (Dry Curry)
Chukandar Patte aur Aloo ki Sookhi Sabji/Bhaji

Mamta Gupta

Most supermarkets throw away the beet leaves before packaging the beets. Even when we can buy them, we chop them off and bin them. These leaves make a nutritious and delicious bhaji, either stir fried on their own or mixed with sliced onions or chopped potatoes. Serves 4

If you are not able to stock a lot of Indian spices, use curry powder in place of turmeric, coriander, chilli, garam masala. It will not be as good as the original, but will be okay.

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Ingredients

2 bunches of Beet leaves and stalks
250 gm. small new potatoes
2 tbsp. cooking oil (mustard oil tastes better, if you can find it)
1 tsp. cumin seeds (black mustard seeds can be used instead)
A pinch of asafoetida powder or hing
1/2 inch piece ginger, peeled and finely shredded
1 green chilli, finely chopped
1 1/2 tsp. coriander powder
1/2 tsp. turmeric powder
1/4 tsp. chilli powder (adjust to taste)
1 1/2 tsp. salt (adjust to taste)
1/2 tsp. Garam Masala
1/2 tsp. dry mango powder or amchoor (1/2 tbsp. Lemon juice can be used instead of mango powder.

Instructions

1.wash and cut potatoes into halves (no need to peel new potatoes). If they are really small, leave them whole.
2.Prepare, wash and leaves. Chop into 1/2 inch/1 cm. pieces
3.Heat oil in a wok or karahi.
4.Add cumin seeds and asafoetida powder and wait for seeds to splutter.
5.Add ginger and fry for 10-15 seconds.
6.Add prepared vegetables, all spices, except garam masala and mango powder. Stir fry for a minute or two, until vegetables are well coated with spices. Lower heat to low-medium.
7.Cover and cook until potatoes are tender, stirring from time to time.
8.Adjust salt/chillies by tasting.
9.Add garam masala and mango powder/lemon juice.
10.Mix well. If it looks watery, raise heat and quick fry until all water is evaporated. The vegetables look at little shiny, when ready.
11.Serve hot with Plain Parathas or Chapatties.

Notes

If the vegetables are fresh and the heat is correct, you do not need to add any additional water. Selecting correct heat comes with practice, trial and error. It should be simmering very gently, otherwise vegetables may 'catch'. If you need to add water while cooking, sprinkle 1 tbsp. at a time. This will prevent vegetables from going soggy due to overcooking in your attempt to dry off the excess water.
If you like garlic, you can add a little fresh garlic along with ginger, at step 4

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