Name: Beetroot Leaves And Stems Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/4 bowl beetroot (leaves and stems); 1/2 bowl green vegetables; 1 teaspoon panchphoron; 1 teaspoon Turmeric Powder; 1 teaspoon Ginger paste; 1 teaspoon five spices masala (roasted ); 1 teaspoon cumin powder; Salt (as per taste)

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Recipes

Normally we use beetroot and throw the leaves and stems. But if we are sure that vegetable is organic then we can use the soft leaves and stems. It is packed with iron, calcium, protein, zinc, magnesium and fibre.

In this recipe beetroot leaves is the main focus. We can add any other vegetables like potato, papaya, radish, flat beans, brinjal, pumpkin, bottle gourd, tomato etc.

So it will be more tasty. I added what ever I had in my basket. Vegetables should be cut in equal sizes. This recipe can be served with steamed rice, Khichdi, chapati, paratha etc.

Prep Time 10

Cook Time 20

Total Time 30

Served AsBrunch, Dinner, Lunch

CuisineBengali, Homestyle Cooking, Indian

Recipe Taste Salty

Servings

Ingredients

▢ 1/4 bowl beetroot leaves and stems
▢ 1/2 bowl green vegetables
▢ 1 teaspoon panchphoron
▢ 1 teaspoon Turmeric Powder
▢ 1 teaspoon Ginger paste
▢ 1 teaspoon five spices masala roasted
▢ 1 teaspoon cumin powder
▢ Salt as per taste

Instructions

▢
Heat a pan add mustard oil and panchphoron. Add ginger paste, cumin powder, whole red chilli sauté for a few seconds.
▢
Add green vegetables and beetroot leaves and stems. Add salt green chillies, tomato and five spices masala powder. Mix all together and close the lid for 10 minutes with low flame.
▢
After then open the lid and see how it is done. Serve with Khichdi or any other combination.