Grated Beetroot Stir fry with Garlic | Easy Beetroot Stir fry Recipe

I have already posted two versions of the beetroot stir fry - Beetroot Stir fry using Coconut and the other version - Spicy Beetroot Curry using Vangibath masala powder. You must be wondering why again this new version and what is it about. I had tasted this simple version of garlic flavored Grated Beetroot stir fry in a meal cooked by a cook during my pregnancy and instantly liked it and from then it has been added to our regular menu. I make it quite often that I prepare this version more than the regular coconut version. I love garlic and the roasted crushed garlic imparts a nice taste to the curry. Also as the beetroot has been grated this cooks very fast compared to the chopped beetroot curry.I also prepare the same version with carrot and even that tastes very nice.

In Kerala, they make Beetroot thoran with grated beetroot and coconut, I would post that version some time later.This is a very basic recipe that even a beginner can prepare it in the kitchen. You can pair it with hot steaming rice or roti, it tastes nice and makes a simple meal.If you like Beetroot then you must check out Bengali Vegetable Chops with beetroot stuffing and also Carrot-Beet Halwa. recipes.

You can check out various vegetables and greens stir fry recipes here to pair with everyday dal/sambar and rice.

Grated Beetroot Stir fry Recipe:

Serves 2 | Author: Prathibha

Prep time: 5 mins | Cooking time: 15 mins |  Total time: 20 mins

Cuisine: South Indian | Category: Stir-fry/Palya

Ingredients:

1 large Beetroot, peeled and grated

1 medium Onion, finely chopped

3-4 pods of Garlic, peeled and crushed

1/2 tsp Red chili powder or Garlic Chili powder

1 Red chili, broken

1 tsp Urad dal

1/2 tsp Mustard seeds

7-8 Curry leaves

1.5-2 tbsp Oil

Salt, to taste

Method:

• Wash,Peel and grate Beetroot and keep it ready.

• In a kadai heat oil and crackle mustard seeds and then add urad dal, broken red chili,garlic pods and curry leaves and fry until the dal turns a bit red in color.

• Add finely chopped onion and fry until the onions turn slight brown in color.

• Now add grated beetroot and salt and mix nicely and cover it and cook for 5-6 mins.Add a tbsp of water if needed.

• Open the lid and add the chili powder (Garlic chili powder) and mix nicely and cook for another 2-3 mins.

• Switch off the flame.

Serve it hot with rice/roti/chapati.

Notes:

1. You can replace beetroot with carrot in the recipe and follow the same method by grating the carrot or you can even mix both grated carrot and beetroot and follow the same recipe.
2. Crushed garlic pod is the star ingredient in this simple recipe, do not skip it.
3. Also I have mentioned more oil quantity as it depends on the size of the beetroot and also somehow this simple stir fry tastes best when made with more oil.You can reduce it if you want.
4. Do not cook the curry for very long period.It cooks very fast and tastes best when a slight crunch is maintained in the beetroot.

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