Chukandar ki Bhujiya - Beetroot Vegetable

Don’t like beetroot? Try it differently in this style – you may be surprised!

How to make Chukandar ki Bhujiya

Wash the beetroot and the leaves and cut everything into small pieces. Peel the ginger and cut it into very small pieces so that you have about one teaspoon full.

Heat up the oil in a wok or deep pan and when it is hot, add cumin seeds, coriander, turmeric and finally the ginger pieces into the oil. Stir to keep them from burning and let them develop the great aroma of roasted spices in your kitchen.

Add the beetroot pieces, stir everything and sprinkle some salt on top. Stir once more and cover the wok with a lid. For the next 35 minutes you now let the beetroot cook on low heat. You will need to open the lid every few minutes to stir well and keep the beetroot from burning to the bottom of your pot.

After about half an hour, you will see how the colour has changed to a dark red and you can test with a knife – when it is soft, your dish is ready!

Enjoy!