Do you like beetroot? I won’t be surprised if you say no. Even I don’t. But this is one dish of beetroot that is sure to appeal to anyone’s taste buds and I can guarantee you that.

Now, the trick to make this dish tasty is only one and that is to cut the beetroots as finely as possible. I used a manual vegetables shredder to cut them fine. You can also shred the beetroots if you have the patience. Or if you have the manual vegetables cutter you can tug at the thread a few times and get tiny beetroot pieces which will enhance the taste of this dish multifold.

Ingredients ( Serves 4 | total time taken 35 min) :

– 2 big or 3 medium sized beetroots (shredded or cut finely to tiny pieces)

– 1 big onion cut finely

– 1 tbsp cumin seeds

– 1 tsp mustard seeds

– 2 tbsp yellow Chana dal split

– 1 tbsp white urad dal split

– 2-3 red chillies

– 1/2 tsp hing or asafoetida

– 8-9 garlic cloves cut length wise into halves

– 4-5 curry leaves (I skipped this as we don’t get curry leaves here)

– salt to taste

– vegetable oil 5 tbsp (don’t go less on this)

Recipe:

1. Take a pan and pour the oil into it. Once the oil heats up reduce the flame to medium-high and put the Chana dal and urad dal into it. Fry them for 2-3 min.

2. Then add the cumin seeds, mustard seeds, curry leaves, red chillies, garlic cloves , red chilli powder and hing. Fry for about a minute or till they splutter.

3. Add the onion’s and fry till they become translucent.

4. Add the beetroot to this. Add salt and fry for 5 min on a medium-high flame. Then reduce the flame to low-medium and cover the pan with a lid for 10-15 min. Stir the contents of the pan in between.

5. Once the beetroot is soft and cooked remove the lid. Add 1 tsp red chilli powder (add more if you want to make it spicy). Taste for salt and fry the beetroot for about 5 min (or till the extra moisture dries up) before turning off the flame.

Serve the Beetroot Vepudu with rice and dal.

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