Beetroot Coconut Stir-fry
This stir-fry is adapted from the way people in Maharashtra (state in India) usually cook beetroot plus my favorite super food coconut <3 And yes, lately I have developed a thing for peanuts so it goes in most of my experimental dishes too.
Goes well with– Love having this with Chickpea Quinoa. Veges+Quinoa+ chickpea gives the right amount of protein and nutrients to get ready in the morning for a good practice.
Secret Tip– After shopping at the farmers market on Sunday, I first roast my favorite veges- beetroot, pumpkin and kumara in the oven, peel, cut into pieces and keep it ready. I either use these veges on Monday or Tuesday (max) to cook my 10 min stir-fry’s or mash pumpkin and kumara up to make Super food Patties and have beetroot in my salad. On Saturday night I also soak chickpeas and while the veges are getting roasted, I also cook the chickpeas. I make hummus as my salad dip and leave rest of the chickpeas for recipes like quinoa chickpea or to eat in my salad. It’s hard to prep for lengthy meals on a weekday night after working for long hours. So some prep like this makes sure you cook a healthy delicious meal at home without spending too much time in the kitchen. Hope this was helpful 🙂
Here is the recipe:
5 medium size organic beetroots-roasted, peeled and cubed
1 Tablespoon coconut oil
1 tsp cumin seeds
1 tsp sesame seeds
10 curry leaves
1 pinch asafoetida
1/4 cup peanuts
1/3 cup shredded coconut
salt to taste
1 teaspoon coriander powder
1/2 teaspoon kasmiri chilli powder
1/4 teaspoon turmeric powder
Step 1- Heat a large pan over medium heat. Add coconut oil and heat.
Step 2– Add cumin seeds, asafoetida and curry leaves. Wait for cumin seeds to split, then add peanuts and roast them for 1 minute till they turn slightly brown.
Step 3- Add the coriander powder, chilli powder, turmeric powder and cook for a few seconds. (Note- it is very important to always cook the spices well in oil for digestion. But also making sure that they don’t get burnt/overcooked. So always work on low heat while you cook the spices and be present (no multitasking) so that you can cook them right).
Step 4– Add the beetroots and stir in the spices. Keep covered on low heat for 5-6 minutes. So the beetroot absorbs the flavors of spices and peanuts.
Step 5– Add the shredded coconut and sesame seeds and stir fry for another 1-2 minutes. Ready to eat 🙂