Beetroot Greens Leaves and Stalks Bhaji/Sabji With Coconut Cream
Chukandar Aur Patte ki Sookhi Sabji/Bhaji With Narial Cream
Most supermarkets in UK throw away the beet leaves before packaging them. It is probably to save space on their shelves. Beet leaves are like spinach leaves and can be cooked like them.
Here, I have used the few stalks that the markets leave behind! I have also added some coconut cream powder to it, which give this dish a luxurious, creamy taste.
If you are not able to stock a lot of Indian spices, use curry powder in place of turmeric, coriander, chilli, garam masala.
2-3 beetroots with leaves attached. If you are lucky enough to grow your own and have whole leaves, chop them finely and add to the dish.
2 tbsp. cooking oil (mustard oil tastes better, if you can find it)
1 tsp. Panch Pooran seeds
1 1/2 tsp. coriander powder
1/2 tsp. turmeric powder
1/4 tsp. chilli powder (adjust to taste)
Salt to taste
1/2 tsp. Garam Masala
1-2 tbsp coconut cream powder or coconut cream in carton. Adjust amount to taste, adding a bit at a time
Prepare, wash and chop beetroot in small pieces.
Chop leaves/stalks into small pieces
Heat oil in a wok or karahi.
Add Panchpooran seeds and wait for seeds to splutter.
Add prepared beets, all spices, except garam masala, and salt. Stir-fry for a minute or two, until vegetables are well coated with spices.
Cover and cook on low heat. Beets take a while to become tender, let them simmer, stirring now and then. Add a little water, if needed.
Adjust salt/chillies by tasting.
Add and stir in coconut cream and garam masala.
Mix well. If it looks watery, raise heat and quick fry until all water is evaporated. The vegetables look a little shiny when ready.
Serve hot with Chapatties