This simple and quick beet root bhaaji is an excellent way to use up those beets from the garden! A sweet and spicy vegetarian Indian side dish that will add some colour to your table.
How to use up those beets!
Fall is without a doubt my favourite time of year. The beautiful colours, reuniting with the sweaters that have been patiently waiting in my closet, sitting in front of the fireplace with a hot cup of chai; all amazing. Fall also gives us the harvest of all sorts of great vegetables, from our own gardens, friends and neighbours gardens, and occasionally, over ambitious shopping at Farmer’s markets… which can lead to the guilt of not being able to use all of them up.
Beets are one of those vegetables that may not be a favourite for kids, and can often be tricky to use up. They can be challenging to incorporate into your weekly menu. This simple Indian vegetarian side dish is sweet and spicy. You may convince the kids to try it, as the colours are pretty cool. It is quick and easy to make for supper during the week. You could certainly double the recipe to use up more of those beets.
Quick and Easy Beet Root Bhaaji…oh, but the prep!
Preparation of beets can be daunting. Use a large sharp knife to make it go much quicker with less exhaustion. Once you have the beets washed, peeled, and diced, the hardest part of this recipe is done. Yay! I hope that the end result will be worth the effort.
There are only a couple of key steps to this recipe. Once you have the oil heated in the pan, add in the cumin seeds. Fry the seeds for a few seconds on their own, then toss in the remaining ingredients. Stir well, to ensure everything is well mixed and the beets are coated. The heat can then be reduced, and the water added.
You don’t need to submerge the beets in the water. You need just enough so that the beets can simmer, and become tender. The dish should be dry, with just the oil remaining at the end of cooking, it is not intended to have a sauce.
Beet Root Bhaaji
- 3-4 beets, medium diced
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp cumin
- 1/2 inch ginger grated
- 3-4 cloves garlic minced or grated
- 1/2 cup water
- 1/4 tsp indian chili powder optional
- Heat oil in a medium sized pan over medium-high heat
- Add the cumin seeds to the hot oil, and stir for 30 seconds
- Add the beets, ginger, garlic, chili (if using) and salt
- Stir continuously until the beets are well coated
- Reduce heat and add the water
- Simmer, covered, until the beets are tender and the water is gone (~15-20 minutes)