Step 1

Rinse the beetroot first very well in water.

Step 2

Then add 2.5 cups of water in the pressure cooker. Add the beetroot.

Step 3

Sprinkle 1/4 teaspoon of salt.

Step 4

Pressure cook the beetroot for 3 to 4 whistles or for 7 to 8 minutes.

Step 5

Once the pressure drops down in the cooker on its own, remove the beetroot. You can use the water in soups, dals, rasams or to knead chapati dough.

Step 6

When the beetroot, become warm, peel and chop them finely.

Step 7

Heat a pan and then add 1.5 tablespoons oil.

Step 8

When the oil becomes hot, reduce the flame to a low. Then add ¼ teaspoon mustard seeds, ½ teaspoon cumin seeds, a generous pinch of asafoetida, 2 broken dry red chilies, 10 to 12 curry leaves and ¼ teaspoon turmeric.

Step 9

Saute until the mustard seeds and cumin seeds crackle on low flame.

Step 10

Then add 1/4 cup of finely chopped onions and 1 to 2 finely chopped green chilies.

Step 11

Saute the onions until they become translucent.

Step 12

Sprinkle salt as required. Stir well.

Step 13

Add the boiled, chopped beetroot. Mix and stir well.

Step 14

Cover with a lid and cook for 2 to 3 minutes on a low flame.

Step 15

Since the beetroot is boiled, no need to cook the sabzi for a longer time.

Step 16

Remove the lid, stir the sabzi. Finally, add 1/4 cup of freshly grated coconut.

Step 17

Stir well. After 1 to 2 mins switch off the flame.

Step 18

Serve beetroot sabzi as a side dish with your meals.