Beetroots are a powerhouse of Iron and there are many great recipes you can make with them. Eat them raw, juice them, curry it and even use it in desserts. Here is an easy recipe to make not with raw beets, but its leaves. Beetroot leaves and beetroot stems have enough nutrition which usually gets wasted. Making an easy sookhi sabzi makes a yummy side dish. I love making simple stir fry with beetroot greens, collard greens and other chopped greens like radish leaves. This simple recipe helps me use nutritious leaves and I serve it with a plain & simple dal recipe like toor dal or masoor dal for a delicious lunch.
For best results add a dash of lemon juice on top as it helps iron absorption. Avoid having dairy products with greens. Anaemia can be avoided if you make simple tweaks to your daily diet.
Ingredients
- Beet leaves (leaves used from 3 beetroots)
- mustard seeds
- cumin seeds
- oil
- ginger-garlic chopped
- cumin powder
- salt
- turmeric powder / curry powder
- green chillies or red chili powder is optional.
Refer to recipe card for details.
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Instructions
- Wash and chop leaves.
2. Heat mustard oil in a pan. Add cumin and mustard seeds. Let it splutter. Add chopped ginger and garlic and mix well.
3. Add chopped leaves to the pan.
4. Add some salt and cook until leaves wilt.
5. Add spice powders to the pan and let it cook until rawness of spices disappears.
Mix well.
Serve hot with rice or roti.
Delicious South Indian beet leaves thoran recipe
Equipment
- pan
- Food processor optional
Ingredients
- 6 cups Beet leaves I have used leaves from 3 large beetroots.
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 tbsp. oil
- 1 tbsp. ginger-garlic chopped
- 1 tbsp. cumin powder
- 1 teaspoon turmeric powder
- salt as per taste
Instructions
- Wash and chop leaves of 3 beetroots.
- Heat mustard oil in a pan. Add cumin and mustard seeds. Let it splutter. Add chopped ginger and garlic and mix well.
- Add chopped leaves to the pan along with some salt and mix well.
- Add spice powders to the pan and let it cook until rawness of spices disappears.
- Serve hot with rice or roti.
Variations and substitutions
- You can make a similar curry with mustard greens, radish greens.
- Add 1 teaspoon each garam masala and coriander powder as a variation
- Add south indian tadka ( spoonful of soaked chana dal, urad dal, curry leaves, green chilies, onions, coconut) as a variation to this simple side.
- You can also stuff this left over sabzi to make a beet leaves paratha.
Conclusion: Beet leaves curry is a great way to increase iron in daily meals.
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